Twice-Baked Sweet Potato

These seasonal Fall veggies are packed with nutrients such as B5, fiber, Vit C, Vit A and potassium. Do not get these confused with Yams, because they are not the same. Make sure when you cook the sweet potatoes you always add a high quality fat  such as coconut oil, grass-fed butter, or avocado to help add it the absorption of the nutrients.


  • 2 small sweet potatoes 
  • 3 oz. crumbled Feta or Goat
  • 1/2 tsp. finely minced garlic
  • pinch of crushed red pepper flakes
  • 2 tsp. olive oil/ ghee/ grass fed butter
  • ground Sumac for serving or you can use smoked paprika
  • chives or cilantro to top
  • sea salt to taste

What to do:

  1. Preheat oven or toaster oven to 350F.  Wash sweet potatoes, place in oven and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
  2. While sweet potatoes are cooking, crumble the cheese into a bowl.  Mix in minced garlic, crushed red pepper flakes, grass- fed butter and spices and let the feta mixture marinate in the fridge while the sweet potatoes bake.  (If you don’t have all those spices I would substitute anything that tastes good with feta such as a little dried oregano or some chopped fresh mint or basil.)
  3. When you can stick a fork through the sweet potatoes, remove from oven and cut a section of the top off. Scoop out most of the inside of each sweet potato and add it to the cheese mixture. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the cheese between the sweet potatoes, piling it on top.
  4. Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Serve hot, sprinkled with Sumac/paprika and herbs if desired and with salt and fresh ground black pepper to season at the table.