Coconut Twice-Baked Sweet Potatoes Recipe

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Ingredients:

Serving

4 medium sweet potatoes
1/2 cup coconut milk
1 tbsp maple syrup
1 tsp minced fresh gingerroot
1 tsp adobo sauce
1/2 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	160.88 Kcal (674 kJ)
Calories from fat	88.92 Kcal
		% Daily Value*
Total Fat	9.88g	15%
Cholesterol	0.13mg	0%
Sodium	186.41mg	8%
Potassium	302.98mg	6%
Total Carbs	17.67g	6%
Sugars	5.05g	20%
Dietary Fiber	3.04g	12%
Protein	2.45g	5%
Vitamin C	1.8mg	3%
Vitamin A	0.7mg	22%
Iron	1.2mg	7%
Calcium	30.3mg	3%

Amount Per 100 g
Calories	172.45 Kcal (722 kJ)
Calories from fat	95.31 Kcal
		% Daily Value*
Total Fat	10.59g	15%
Cholesterol	0.14mg	0%
Sodium	199.81mg	8%
Potassium	324.76mg	6%
Total Carbs	18.94g	6%
Sugars	5.41g	20%
Dietary Fiber	3.26g	12%
Protein	2.63g	5%
Vitamin C	2mg	3%
Vitamin A	0.7mg	22%
Iron	1.3mg	7%
Calcium	32.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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