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Coconut Twice-Baked Sweet Potatoes

 Coconut Twice-Baked Sweet Potatoes
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
8 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • 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,

2 of 2

Coconut Twice-Baked Sweet Potatoes (continued)

Nutritional Facts: 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.