Twice-Baked Sweet Potatoes

By Micki Brown

Serves 4

Yields1 Serving
 2 medium sweet potatoes
 1 tbsp coconut oil
  cup pecan halves
  cup blueberries
 1 tbsp pure maple syrup
 1 tsp orange zest
 2 tbsp orange juice
 ½ tsp cinnamon
1

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.

2

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.

3

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.

4

Place the sweet potatoes back in the oven for 10 minutes.

5

Serve and enjoy. Yum!

Ingredients

 2 medium sweet potatoes
 1 tbsp coconut oil
  cup pecan halves
  cup blueberries
 1 tbsp pure maple syrup
 1 tsp orange zest
 2 tbsp orange juice
 ½ tsp cinnamon

Directions

1

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.

2

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.

3

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.

4

Place the sweet potatoes back in the oven for 10 minutes.

5

Serve and enjoy. Yum!

Twice-Baked Sweet Potatoes