Paleo Curried Twice Baked Sweet Potatoes

4.8 from 5 reviews


  • 1 lb bulk Italian sausage
  • 34 sweet potatoes (if you’re buying them for this specific recipes, try to buy the rounder/fatter ones so they are easier to restuff than the long skinny ones)
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 12 tablespoons curry powder
  • 1 teaspoon ginger
  • teaspoon ground cloves
  • teaspoon cinnamon
  • Salt and pepper, to taste
  • 12 tablespoons fat of choice (I used olive oil because it was all I had on hand)


  1. Preheat your oven to 425 degrees.
  2. Cut your sweet potatoes in half lengthwise, place open side down on a cookie sheet and bake for about 25-30 minutes or until you press on the skin of the sweet potato and it “gives” a bit.
  3. While the sweet potatoes bake, pull out a large skillet and place over medium-high heat. Add your fat to the pan, once hot, add your onions.
  4. When your onions begin to sweat, add your Italian sausage. Break up your sausage with a wooden spoon or whatever and let cook down.
  5. Once your sweet potatoes are done cooking, pull them out and let cool for just a couple minutes. Use a spoon to carefully scoop out the insides and place in a large bowl.
  6. When your Italian sausage is cooked through, add it directly to the bowl with the sweet potatoes. If you don’t want the excess fat, you can use a slotted spoon to scoop out everything and leave the fat, but I don’t give a sh*t honestly.
  7. Add your spices to the sweet potatoes/Italian sausage mixture. Thoroughly combine. Taste to see if you need more of any of them. I always use more curry and salt because I’m smart.
  8. Restuff your potato skins with the curry sweet potato and sausage mixture.
  9. Put your oven on broil and place the stuffed sweet potatoes back in the oven to cook for 3-5 minutes or until browned on the top with just a little crispness to it!
  10. Consume!

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