Twice-Baked Sweet Potatoes
By Micki Brown
Serves 4
Preheat oven to 400 degrees F. Puncture sweet potatoes with a fork or knife. Place sweet potatoes in oven and bake for approximately 50 minutes.
While the sweet potatoes are baking, heat the coconut oil in a skillet, then add the pecans, allowing them to toast a bit. Then add the blueberries, maple syrup, orange zest, orange juice (I use blood oranges), and cinnamon, and heat over medium-low for 1 or 2 minutes, stirring constantly.
When the sweet potatoes are done baking, remove them from the oven and cut them in half lengthwise. Scoop out the flesh from the skins and place in a bowl. Mash the sweet potatoes, then stir in ½ of the pecan mixture. Place the skins in a baking pan and spoon the sweet potato mixture back in the skins. Top with the remaining pecan mixture.
Place the sweet potatoes back in the oven for 10 minutes.
Serve and enjoy. Yum!
Ingredients
Directions
Preheat oven to 400 degrees F. Puncture sweet potatoes with a fork or knife. Place sweet potatoes in oven and bake for approximately 50 minutes.
While the sweet potatoes are baking, heat the coconut oil in a skillet, then add the pecans, allowing them to toast a bit. Then add the blueberries, maple syrup, orange zest, orange juice (I use blood oranges), and cinnamon, and heat over medium-low for 1 or 2 minutes, stirring constantly.
When the sweet potatoes are done baking, remove them from the oven and cut them in half lengthwise. Scoop out the flesh from the skins and place in a bowl. Mash the sweet potatoes, then stir in ½ of the pecan mixture. Place the skins in a baking pan and spoon the sweet potato mixture back in the skins. Top with the remaining pecan mixture.
Place the sweet potatoes back in the oven for 10 minutes.
Serve and enjoy. Yum!