Twice Baked Garlic Parmesan Sweet Potato Casserole

{paleo + vegan option}

This twice baked garlic Parmesan sweet potato casserole is a savory twist on a classic autumn side dish.

Made with smooth and luscious sweet potatoes, parmesan cheese, and roasted garlic. Nourishing, delicious, and full of flavor!

– sweet potatoes – avocado oil or another healthy cooking oil of choice – sea salt – black pepper – grated Parmesan – ghee


Preheat oven to 400 degrees. Line a baking  sheet with parchment paper or a silicone mat and brush with 1 tablespoon  of avocado oil or another cooking oil of choice.

Cut the top 1/4 of the head of garlic off, exposing all  of the cloves just a little bit. If some garlic cloves around the edge  were missed you can trim the tops off of  them.

Place cut head of garlic on a square piece of tinfoil  big enough to wrap the garlic in. Top with a big pinch of sea salt and 1  teaspoon of avocado oil. Wrap tightly in the foil to seal.

Cut sweet potatoes in half lengthwise and place cut side down on the baking mat. Place baking sheet in the oven alongside  garlic packet(s) and bake for about an hour.

When sweet potatoes and garlic are both tender and just barely starting to caramelize, remove from the oven and carefully turn  them over so they’re flesh side up.

Give this recipe a try! Tap the link for the full recipe details.