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Twice-Baked Sweet Potatoes

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Twice-Baked Sweet Potatoes

Serves 2 | Prep time: 10 minutes | Total time: 1 hour 20 minutes

Phase 3


  • 2 medium sweet potatoes, scrubbed
  • 2 tablespoons raw coconut oil
  • 30 drops liquid stevia, or to taste
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • Dash cayenne pepper
  • Olive or grapeseed oil, for the pan
  • 1/4 cup chopped pecans


  1. Preheat the oven to 375 degrees.
  2. Place the sweet potatoes on a foil-lined baking sheet and bake 1 hour, until tender.
  3. Remove from the oven, let the potatoes cool a little, and then slice off the top third of the potatoes lengthwise.
  4. Scoop out the flesh with a spoon, leaving just enough behind so that the skin holds its shape. Reserve the potato skins.
  5. In a food processor (or by hand), mash the sweet potato flesh, coconut oil, stevia, cinnamon, nutmeg, sea salt, and cayenne pepper smooth.
  6. Lightly oil the foil-lined baking sheet, set the potato skins on it, and fill with the mixture.
  7. Top with the pecans.
  8. Bake 10 minutes. If you like, slide the potatoes under the broiler for 1 minute to brown the tops.