These delicious twice baked sweet potatoes are a wonderful comfort food made healthy!  The aroma alone will soothe your soul.  They are great for the Holidays as a breakfast or side dish. I hope you enjoy them as much as I do.

Serves 6 as a side dish


•          3 small sweet potatoes

•          1 ½ scoop Sunwarrior Vanilla Protein Powder

•          ¼ tsp. sea salt

•          ½ tsp. nutmeg

•          ½ tsp. pumpkin spice

•          1 tsp. cinnamon

•          1 tsp. vanilla

•          ¼ cup almond milk (can add more if needed)

•          1 ½ tbsp. maple syrup or Xyla

•          1 ½ cup raw pumpkin seeds – soaked for at least 3 hours then drained

Directions: Wash and dry sweet potatoes. Poke holes in the skin with a fork. Wrap each potato in foil and bake until soft. Remove from oven and let cool. Cut each potato in half. Carefully scoop out the inside of each potato, leaving a little layer over the skin so it is sturdy enough to refill. Put scooped potato in a mixing bowl and mash well with a fork. Add the rest of the ingredients and mix again. Stuff the mixture back into each potato skin. Place the stuffed potatoes on a baking sheet (I like to spray a little olive oil on the bottom) and re-bake for about 20-­30 min. Sprinkle with pecans for an added delight! Enjoy this protein packed potato treat for a side dish or for breakfast! You can make these ahead of time and keep in the refrigerator for the week and just take them out one at a time to bake if you are doing single servings.

By: Katy Joy Freeman, Alkaline Lifestyle Coach, MFT

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