Twice-Baked Sweet Potatoes

By Micki Brown

Serves 4


2 medium sweet potatoes

1 tbsp coconut oil

2/3 cup pecan halves

2/3 cup blueberries

1 tbsp pure maple syrup

1 tsp orange zest

2 tbsp orange juice

½ tsp cinnamon


  • 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!