Coconut Twice-Baked Sweet Potatoes Recipe

Coconut Twice-Baked Sweet Potatoes Recipe photo by Taste of Home

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Hungry for a taste of the tropics now that spring is in the air? These pretty twice-baked potatoes definitely fill the bill and taste just as delicious as they look! Nancy Sobel - Bay Shore, New York

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Coconut Twice-Baked Sweet Potatoes Recipe

Prep: 30 min. Bake: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

4 medium sweet potatoes
1/2 cup coconut milk
1 tablespoon maple syrup
1 teaspoon minced fresh gingerroot
1 teaspoon adobo sauce
1/2 teaspoon salt
1/4 cup chopped pecans
1/4 cup flaked coconut

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with coconut milk. Stir in the syrup, ginger, adobo sauce and salt. Spoon into potato shells.
Place on a baking sheet. Sprinkle with pecans and coconut. Bake at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 stuffed sweet potato half equals 137 calories, 7 g fat (4 g saturated fat), 0 cholesterol, 175 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Coconut Twice-Baked Sweet Potatoes in Simple & Delicious March/April 2010, p35