Recipe Card
ingredients
- 4 medium sweet potatoes
- 1/2 cup Primal Kitchen Avocado Oil, divided
- 8 strips sugar-free bacon
- 3 medium white onions, sliced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives
- 1/4 cup Primal Kitchen Ranch Dressing and Marinade, for serving
Method
Step 1
Preheat oven to 425°F. Use a fork to poke several holes in sweet potatoes. Drizzle each potato with a tablespoon of Primal Kitchen Avocado Oil. Wrap with foil, place on a baking sheet and roast for 45-60 minutes until tender.
Step 2
Meanwhile, line a large rimmed sheet pan with aluminum foil. Place bacon in a single layer. Bake until brown and crispy, about 15 minutes. Allow to cool, then crumble into small pieces. Set aside.
Step 3
Heat 2 tablespoons Primal Kitchen Avocado Oil in a large skillet over medium heat. When the oil is hot, add onions, season with salt. Reduce the heat to low and cook the onions gently for about an hour, stirring frequently and adjusting the heat if necessary to prevent overcooking. The onions should be very soft, golden brown and caramelized.
Step 4
When sweet potatoes are done, remove from the oven (keep the oven on). Once cool enough to handle, cut sweet potatoes in half. Scoop out the potato flesh and place into a medium bowl, leaving about ½ inch-thick rim of potato flesh. Season with salt and pepper.
Step 5
Place the sweet potato skins onto an aluminum foil-lined baking sheet, flesh side up, and drizzle each with ½ tablespoon Primal Kitchen Avocado Oil. Bake until crispy, about 15 minutes.
Step 6
Scoop mashed sweet potato back into the skins and top with caramelized onions and bacon bits. Garnish with chives and dress it up with Primal Kitchen Ranch Dressing and Marinade! Drizzle it on top, dunk the skins, or both!