Coconut Twice-Baked Sweet Potatoes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 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:
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.
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