Twice baked sweet potatoes
These tasty twice baked sweet potatoes are gluten free, vegetarian, vegan, and paleo friendly.
Servings: 4 potatoes
Ingredients
- 4 sweet potatoes
- 2 large shallots
- 4 cloves garlic
- 2 tbsp coconut oil
- 1/2 cup coconut milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
Pecan topping
- 1/4 cup pecan pieces
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/8 tsp salt
Instructions
- Preheat the oven to 425 degrees.
- Combine all of the ingredients for the pecan topping in a small bowl then cover the bowl and set the pecan topping to the side.
- Rinse the sweet potatoes and poke holes in the skin with a fork. Cook the sweet potatoes in the oven at 425 for 45 minutes. If the sweet potatoes are particularly large or thick, you may need to cook the sweet potatoes for an additional 15 minutes. When the sweet potatoes are done, you should be easily able to press a fork all the way into the center of the sweet potatoes without feeling much resistance.
- Make an incision down the length of the sweet potatoes then use a fork to scrape the flesh out of the sweet potatoes. Try not to tear the skin of the sweet potatoes too much because you will be putting the potatoes back in the skins later.Mash the sweet potatoes with a potato masher then set the potatoes to the side in a large bowl.
- Chop that shallots and garlic into small pieces.Preheat a pan over medium low to medium heat then add 1 tsp of coconut oil. Add the shallots and cook them for 5 - 10 minutes then add the garlic. Cook the garlic for 2 - 3 minutes.
- Add the garlic, shallots, coconut milk, spices, and the remaining coconut oil to the bowl with the sweet potato flesh and mix the ingredients well.
- Stuff the sweet potato mixture back into the sweet potatoes skins and bake the sweet potatoes for another 10 minutes.
- When the sweet potatoes are done cooking, sprinkle the pecan topping on top.