This recipe is from one of our favorite resources in The Autoimmune Wellness Bundle, Fed + Fit’s Holiday Feast – the AIP version. It’s a perfect resource to help people reach their health goals during this difficult time of year! Reminder, today is the LAST DAY for this bundle of resources – DON’T WAIT if you’re looking for more egg-free, nut-free, dairy-free, grain-free, chocolate-free, nightshade-free recipes (perfect for families with food intolerances)!
I am often asked how I manage several autoimmune diseases with lifestyle and food – the autoimmune protocol is that answer. I’ve blogged about it before here because without it I genuinely believe I would not have been able to find health and wellness. No matter what autoimmune disease you or a loved one has, this bundle of resources provide all the information they could possibly be looking for. It makes a fantastic gift, too!
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- an exclusive e-cookbook with 190+ recipes (including ours!), and
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Ingredients
- 3 pounds small sweet potatoes
- 1 pound bacon, fried & chopped finely
- 1 cup full-fat coconut milk (swap with ¼ cup additional fat + ¾ cup broth for low-FODMAP)
- 1/3 cup melted butter, ghee, or bacon fat
- 4 tablespoons lemon juice
- 1 teaspoon sea salt
Instructions
- Wash the sweet potatoes then pierce each one 2-4 times with a fork. Place on a baking sheet and bake at 375 for one hour, or until they’re soft enough to give to a pinch.
- Let the sweet potatoes cool completely.
- Cut each potato in half, long-ways. Carefully scoop out the inside flesh, leaving at least ¼” around the outside for skin stability.
- Place all the sweet potato flesh removed in a large bowl with the chopped bacon, coconut milk, butter, lemon juice, and sea salt. Mash and stir until evenly combined and smooth. Note: you can also complete this step in a food processor or blender.
- Either spoon the seasoned mash back into the skins or add them to a piping bag and pipe them back in the skins.
- Bake the sweet potato skins again at 350 for 15 minutes.
- Remove from oven and enjoy!
Notes
Thank you to Cassy Joy for sharing this recipe with you. Her blog, Fed + Fit is full of fantastic recipe we highly recommend you check out for more!
