When I’m planning a meal, I always like to start by deciding on the protein. This weekend, we smoked a brisket on our Traeger and I was in charge of the side dishes. I wanted to create something new and when I thought of side dishes to accompany our brisket, I instantly thought of twice baked potatoes. This was odd for two reasons:

1. I’ve never made twice baked potatoes in my life before

2. I’ve never even ate a twice baked potato in my life before!

So, I was entering totally new grounds with this recipe. Without using a recipe as an inspiration and only using my tastebuds to guide me, I am over the moon with how this recipe turned out. My boyfriend, who was teasing me to put Cheez Whiz in his, couldn’t get enough of them. I’ve never seen him eat a potato so fast!

Twice Baked Sweet Potatoes (Paleo, Vegan, & Gluten-Free)
Recipe Type: Side dish
Author: Meg Doll
Prep time:
Cook time:
Total time:
Serves: 8 halves
An easy paleo/vegan/gluten-free side dish for any meal that even your non-paleo/vegan family and friends will love!
  • 4 Japanese yams (nicely shaped, about the size of your hand)
  • 2 green onions, sliced
  • 2/3 cup nutritional yeast
  • 1/2 cup coconut milk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 10 grinds black pepper
  • Sea salt to taste
  1. Preheat oven to 425.
  2. Wash sweet potatoes and pierce with a fork a few times.
  3. Place potatoes on a lined baking sheet and bake until cooked through (approximately 1 hour).
  4. When your potatoes are cooked throughout, remove from oven and allow to cool for a few minutes.
  5. Once cool, slice in half length-wise and begin to scoop out the flesh into a medium sized bowl (you will want to leave approximately 1/2 an inch of flesh along the skin so the potatoes are still somewhat sturdy). Leave skins on lined baking sheet.
  6. In the medium sized bowl with the potato flesh, add all remaining ingredients (you may need to add more/less coconut milk depending on how much flesh is in your bowl). Add enough coconut milk to make the potato mash whippable and reach the consistency of a smooth potato mash.
  7. Add the filling back into the potato skins and return to oven.
  8. Bake for 15 minutes or until golden brown (you can also switch your oven to broil for the remaining 2 – 3 minutes).

I like using Japanese yams for this recipe as they are less sweet than your typical orange-flesh sweet potato. Additionally, the flesh is much more dense, making it an ideal potato for stuffing. They are also my favourite type of potato!