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Paleo Baked Sweet Potato with Avocado, A Hearty Side Dish

So we’re ramping up to get going on our Christmas chapter here at Paleo Effect. And what a crazy time we’ve been having! There just seem to be so many baked goods over the holidays! Wow. I can’t wait to get the house all decorated and the tree up – this weekend, yay!

Anyway, this recipe sounds odd, but its really a big hit. I promise you that you’ll like it. Angel suggests that we add a little Honey Mustard Dressing to the top, but I like it plain. Just wanted to throw that out there for those of you that like to try new things.

Baked Sweet Potato with Avocado

2 Large Sweet Potatoes

1 Tbsp Olive Oil

1 Avocado

2 Tbsp Coconut Milk (the thick kind)

1 tsp Lemon Juice

3 strips Bacon

Sea Salt and Pepper

*Optional: 2 Tbsp Mascarpone Cheese instead of the coconut milk and lemon juice.

Preheat the oven to 400 degrees Fahrenheit.

Poke the sweet potatoes with a fork or knife all over. Rub the sweet potatoes down with the olive oil and bake on a baking sheet, uncovered for 1 hour.

In a separate bowl, peel and de-seed the avocado. Mix with sea salt, pepper, coconut milk and lemon and set aside.

Cut the bacon up into small cubes and cook until slightly crispy.

When the sweet potatoes are done, cut them down the center, fluff them, then top with the avocado mixture and bacon.

Sound odd, but its really good, I promise!

Goes well with our Sage Pork Ribs if you need some meal ideas.

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