Lunch: Coconut Twice-Baked Sweet Potatoes Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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