Coconut Twice-Baked Sweet Potatoes Recipe
- 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
- 1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
- 2. 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.
- 3. Place on a baking sheet. Sprinkle with pecans and coconut. Bake at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
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.