Bacon Burger Stuffed Sweet Potato (AIP)

Sweet potatoes were one of the first comfort foods I leaned on when I started the Autoimmune Protocol, and this bacon burger stuffed sweet potato quickly became one of my favorite AIP dinners. This version is designed for classic AIP Core, so it’s nightshade-free, dairy-free and free of seed spices, too. The magic is in a few easy little touches that go the distance for flavor: I coat the sweet potatoes in salt before roasting so the skins get irresistibly crisp, whip up a quick avocado crema (mayo and dairy? don’t need ’em…), and season the burger meat with garlic and onion before browning it until you get those crispy, craggy edges that are the best part of any burger. Add your favorite AIP-compliant bacon and a tangle of my homemade pickled red onions on top, and you’ve got an AIP sweet potato dinner that feels like a treat but still plays by all the rules.

How to make this Bacon-Burger Sweet Potato for AIP

Sweet potatoes are the preferred alternative to white potatoes on AIP because white potatoes are nightshades, and nightshades are eliminated on the AutoImmune Protocol. But sweet potatoes aren’t a nightshade at all, and they’re delicious nutritional powerhouses that often satisfy all the same carby cravings.

The secret to making all of the toppings compliant for this AIP stuffed sweet potato is in the details. Be sure to choose a coconut yogurt (for the crema) without stabilizers or additives (I like either Culina or Cocojune brands), and choose an AIP-compliant bacon. I always have a few slabs of Butcher Box bacon in my freezer. Grass-fed organic ground beef is also preferred on AIP, but choose the best quality you can.

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How to Salt and Bake a Sweet Potato

Can you pierce your sweet potatoes and just pop them in the oven to bake? Sure… but a salt crust is so much better. It will help draw out the moisture from the skins, which makes them extra crispy. And the salt adds a little seasoning to the potato where it might be otherwise a tad bland. Wash and dry the sweet potatoes, then coat them lightly with avocado oil or your preferred cooking fat. Then, roll them in Kosher salt.

Pierce the skins in a few spots with a fork so steam can escape and they don’t make that whistling sound as they bake, then bake them at 400° in a shallow dish in the oven for 45 minutes to an hour. You don’t have to wrap them in foil or cover them in any way. They’re done when you can easily pierce straight through the sweet potato with a fork or a knife without resistance. If you’re like me and test everything with a food thermometer, look for an internal temperature around 210°. Once the sweet potatoes are cooked, set them aside to make the toppings.

Start by roasting the bacon. Increase the temperature of the oven to 425° and lay six slices of bacon on a parchment-lined sheet pan. Roast the bacon for 7 to 10 minutes, or until it’s fully crisp and the fat has rendered. Then, transfer the bacon to a paper towel-lined plate to cool, and then crumble it or cut it into small pieces. Turn off the oven.

Keep the potatoes warm: Put them back in the warm oven while you finish preparing the toppings.

Drain off a tablespoon of the bacon fat from the sheet pan and warm it in a large skillet over high heat. Once the pan is hot, add the ground beef. Season the beef with garlic powder, onion powder and salt. I always use one teaspoon of Kosher salt per pound of ground beef for the perfect amount of seasoning. Mix the spices into the beef as you break it up, then let it sit undisturbed until the beef browns and caramelizes. Give it a turn or two and finish cooking until the crumbles are cooked through.

Finally, make the avocado crema. This topping is a like a creamy guacamole, and adds a little brightness and acidity to balance the rich bacon, beef and sweet potato. It’s easy to mash with a fork, or make in a small food processor. Puree two small avocados with a splash of lemon juice, a half cup of coconut yogurt, and salt. Even if you’re making this ahead, the yogurt and lemon will keep the avocado from turning brown over time.

Next, get everything assembled. Cut the potatoes down the center lengthwise and give them a little squeeze to split them open, then fluff with a fork.

Start topping with a scoop of ground beef, then a sprinkle of bacon, followed by a handful of shredded lettuce and my homemade pickled onions. Top everything with a big scoop of avocado crema, and maybe a handful of fresh herbs like chopped parsley. This meal makes a great pack-along for lunch or an easy throw-together dinner if you’ve prepped all the components in advance. And you’ll absolutely love mixing the light, fluffy sweet potato with all the toppings to make the perfect bite.

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Bacon Burger Stuffed Sweet Potato

5 from 1 vote

Dairy-free bacon burger stuffed sweet potatoes with crispy bacon, seasoned ground beef, a bright avocado crema and pickled red onions.

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Total Time:1 hour hr 30 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 3-4 large sweet potatoes
• 1 tbsp avocado oil
• ¼ cup Kosher salt plus 1 tsp, plus more as needed
• 8 oz bacon, about 6 slices
• 1 lb ground beef, 80/20 lean
• ¾ tsp garlic powder
• ¾ tsp onion powder
• 2 avocados, about 10 oz total pitted and scooped from the peel
• 4 oz coconut yogurt
• 2 tbsp freshly squeezed lemon juice
• 1 cup shredded iceberg lettuce
• ¼ cup pickled onions
• ¼ cup finely minced fresh parsley, for garnish

Instructions

• Heat the oven to 400°. Scrub the sweet potatoes, pat dry, and rub all over with avocado oil. Spread ¼ cup salt in a shallow dish and roll each potato through it to coat.
• Pierce the potatoes with a knife or fork and arrange in a baking dish. Roast until completely tender, 45 to 60 minutes, or until a knife slides through easily or they reach an internal temp of about 210°.
• Arrange the bacon on a parchment-lined sheet pan and roast alongside the sweet potatoes until the bacon is crisp, 8 to 10 minutes. Transfer the bacon to a paper towel–lined plate and let cool, then dice or crumble.
• Spoon off 1 tablespoon of the bacon fat and warm it in a large skillet over high heat. Add the ground beef to the skillet and season with garlic powder, onion powder, and 1 teaspoon salt.
• Break the meat into small pieces and cook, undisturbed at first, until the bottom is browned, 3 to 5 minutes. Turn down the heat to medium and continue cooking, stirring occasionally, until the beef is cooked through, about 2 minutes more.
• Make the avocado crema: mash the avocados with the coconut yogurt, lemon juice, and a pinch of salt (or blend in a small food processor) until smooth.
• When the sweet potatoes are ready, slit them lengthwise and gently fluff the inside of the sweet potato with a fork.
• Spoon in the ground beef, then top with the bacon, shredded lettuce, and pickled onions. Finish with a dollop of avocado crema and a sprinkle of parsley. Serve warm.

Course: Main Course

Cuisine: AIP, AIP Modified, Paleo, Whole30