Could-Be Paleo Sweet Potato Skins

16 Feb

Hope everyone is enjoying their two-hour delay/unscheduled telework (by the way–when did THREE hour delays become a thing, Feds?). I am trying to be patient with Mother Nature and remember that I was running in shorts all the way through December, but very few people would list “patience with things she finds stupid, even if it is a fact of life” as one of the skills I employ most frequently.

So, instead of trying to get all patient and zen, I’m just going to remember that when it’s winter, it is absolutely seasonally appropriate to eat 10,000 sweet potatoes. And that’s what we’re working with today.

These sweet potato skins are more like twice-baked potatoes. I made them for the Super Bowl and ate more than my fair share… whoopsies (remember those ribs I swore I was making to bring joy to my husband? They were actually just meant to distract everyone so I could eat all the veggies myself).

The original recipeoriginal recipe comes from Paleo supersite Mark’s Daily Apple, but I found them under spiced and my adjustments are reflected below.

FullSizeRender (6)

Sweet Potato Skins


  • 6 small sweet potatoes, washed and dried
  • olive oil or butter, for brushing
  • 1 TBS cumin
  • 2 tsp chili powder
  • 1 tsp coriander
  • 1 bunch cilantro leaves, chopped
  • 1 bunch green onions, chopped
  • Optional Dairy: grated cheddar, Greek yogurt, sour cream, or creme fraiche, to taste


  1. Preheat the oven to 400F. Cut the potatoes in half lengthwise. Bake on a baking sheet flesh sides up for 40 minutes, or until tender. Set aside to cool for ~ 10 minutes.
  2. When cool enough to handle, carefully remove almost all the flesh from the skin (leaving a thin layer of flesh in the skin helps avoid tearing them and maintains shape). Put the skins back on the baking sheet, brush with oil or butter, and return to oven for about 10 minutes, or until they are lightly browned.
  3. Put all the flesh in a medium bowl and mash to desired consistency–I like them very smooth but you do you. Mix in all the spices except for green onions and dairy (if you are using it). Remove the skins from the oven and divide the spiced flesh between the skins. If using grated cheddar, sprinkle as much as you’d like on top of the re-filled potatoes. Return to oven and cook until warmed, 5-7 minutes.
  4. Top with green onions and serve warm.

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