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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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    8 servings

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 sweetened shredded 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.
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