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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Baking with Sweet Potatoes
VERIFIED BY Taste of Home Test Kitchen
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- 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 sweetened shredded 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.
Originally published as Coconut Twice-Baked Sweet Potatoes in Simple & Delicious
March/April 2010, p35
Reviews forCoconut Twice-Baked Sweet Potatoes
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MY REVIEW
Reviewed Dec. 6, 2015
"For those of you who can't find Adobo sauce, it is the stuff canned chipolte chiles are packed in. You will find this in the Mexican/Hispanic aisle. You can feeeze the chipolte chiles in tiny batches for later use. I like to puree the chiles in ranch dressing for dipping sauce."
MY REVIEW
Reviewed Feb. 29, 2012
"I couldn't find adobo sauce either. I used some chili garlic sauce that I already had. I am guessing that they would still be good without it."
MY REVIEW
Reviewed Nov. 21, 2011
"These are awesome! Even my kids liked them. For some reason, adobo sauce is hard to find in rural OK, so I just added a little cayenne."
