Twice Baked Sweet Potatoes with Pesto (Whole30, AIP options)

These Twice Baked Sweet Potatoes are stuffed with ground beef tossed in a basil-spinach pesto for the perfect weeknight meal. Whole30 and AIP options!


Twice Baked Sweet Potatoes with Pesto


I’m always looking for dinner ideas at 4:48 pm on any given weekday. And by looking for dinner ideas, I mean the food blogger way. Opening up my fridge and deciding which 5 ingredients need to be used immediately. These Twice Baked Sweet Potatoes stuffed with pesto ground beef fit the bill!


These twice baked sweet potatoes are stuffed with ground beef tossed with a quick homemade basil-spinach pesto (for extra greens) and drizzled with more pesto after baking. Eat them straight out of the skins with a fork or spoon – we even eat the skins – they’re so tender after baking twice.


What’s in these Twice-Baked Sweet Potatoes? 

  • Large white sweet potatoes – the rounder and larger the better for good portion sizes.
  • Extra virgin olive oil
  • Salt and pepper
  • Dried chives or parsley
  • Ground beef
  • Fresh basil
  • Baby spinach
  • Raw pumpkin seeds
  • Garlic
  • Optional: shredded sharp cheddar or mozzarella


Twice Baked Stuffed Sweet Potatoes


I am a major pesto lover – I love the brightness, acidity, saltiness and earthiness pesto adds to so many different dishes. You can also try my AIP-compliant Pesto Chicken Pizza (a reader fave), Kale Pesto Chicken Soup, and Butternut Rice with Beef and Nut-Free Pesto.


And these Pesto Beef Stuffed Twice Baked Sweet Potatoes are actually very easy to make! I wouldn’t call it a “quick” recipe because potatoes take time to bake especially if you get the big honkin’ ones like I do.


Why white sweet potatoes? Because they’re much less sweet than regular sweet potatoes, nightshade-free (making them AIP-compliant) and are more widely available now. If you can’t find them and tolerate regular white potatoes, you can use those instead!


How to Make Twice Baked Sweet Potatoes

1. Slice scrubbed large white sweet potatoes in half lengthwise. Place on a baking sheet and drizzle with olive oil, salt and pepper. Bake at 400 degrees for 40 minutes, or until easily pierced with a fork.

2. While the potatoes bake, make the spinach-basil pesto. In a food processor, combine the basil and spinach until finely chopped. Add in the pumpkin seeds, garlic, salt and pepper, and pulse until finely chopped. Slowly drizzle in 1/4 cup extra virgin olive oil until you achieve a fairly smooth paste.

3. Carefully remove the flesh of the potatoes, leaving the skin intact. Mash well and season with grated garlic, dried chives or parsley, salt and pepper. Reserve half the mashed potatoes for another use.

4. Spoon the remaining half of the mashed potatoes back into their skins and smooth with the back of a spoon.

5. Meanwhile, in a large skillet, cook the ground beef, breaking up with a wooden spoon until finely ground over medium-high heat. Season to taste with salt and pepper. Stir in 1/4 cup pesto. Spoon the ground beef evenly onto the sweet potatoes.

6. Sprinkle with shredded cheese (omit for Whole 30 and AIP) and return to oven to bake for 8 to 10 more minutes until cheese is melted and/or skin is slightly crispy.

7. Serve warm drizzled with remaining pesto.


Twice Baked Sweet Potatoes



Twice Baked Stuffed Sweet Potatoes


3-Step Root Vegetable & Leek Soup (Paleo, AIP, Whole30)


Summer weather is no excuse to forget about your bone broth! It’s been at least 100 degrees here every day in Austin and will likely never get lower than the high 90’s until October but I’m still craving my at least-every-other-day bowl o’ broth! The more soup I include in my diet, the more happy my brain and gut seem to be, which is obviously not big news. This is SO not a summer recipe. I realize this. But why wait until fall to give you guys this super-simple soup if you’re like me and always looking for new breakfast ideas!?


Soup for breakfast while following a gut-healing protocol is your number-one best bet for starting your day off with a Ka-pow after all! And this one takes such a small amount of time to prepare that I don’t dread having to make it. In fact, I look forward to making my weekly batch of breakfast soup and flavoring it just a bit differently each time. For example, I’ve made this soup using parsnips instead of carrots, elephant garlic instead of regular garlic, white onion instead of yellow onion, and added crispy leeks, sunflower seeds, bacon, and chopped pecans on top! If you’re following elimination phase AIP, stick with the crispy leeks and bacon and also add some diced chicken thigh or leftover pulled pork. You will LOVE your new morning routine!


If you own a high-powered blender like a Vitamix or Blendtec, you will have the best luck getting a smooth and silky puree. I’m not sure how a regular blender works with soups like these, since I haven’t owned one in several years. I wouldn’t trade my Vitamix for anything and use it at least once a day.



3-Step Root Vegetable & Leek Soup

Prep Time 00:15 Cook Time 00:25 Serves 4


  • 2 tablespoons fat of choice
  • 4 large carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium white sweet potatoes, peeled and chopped into 3/4-inch pieces
  • 2 leeks, white parts only, sliced
  • 1 cup chopped yellow onion
  • 5 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme leaves
  • 3 cups beef bone broth, homemade preferably
  • 2 teaspoons lemon juice
  • 1/8 teaspoon ground cinnamon


1. Heat fat of choice in large saucepan over medium heat. Add carrots, potatoes, leeks, onion, garlic, sea salt and thyme leaves to pan and cook, stirring every few minutes, for 12 to 15 minutes until tender.
2. Add bone broth to pan and bring to a boil. Cover and reduce heat to medium low and simmer for 8 to 10 minutes until vegetables soft enough to pierce with a fork.
3. Transfer to a high-speed blender like a Vitamix or Blendtec and blend on high for at least 60 seconds until you achieve a silky smooth puree.