Coconut twice-baked sweet potatoes

By granolagina

Ingredients

• 4 medium sweet potatoes
• 1/2 c. coconut milk
• 1 T. maple syrup
• 1 t. minced gingerroot
• 1 t. adobo sauce
• 1/2 t. salt
• 1/4 c. chopped pecans
• 1/4 c. coconut

Preparation

Step 1

Microwave potatoes 10-12 minutes, turning once. Cool.

Cut each potato in half lengthwise. Scoop out pulp and place in bowl. Mash potato with coconut milk. Stir in syrup, ginger, sauce, and salt. Spoon into shells.

Place on baking sheet. Sprinkle with pecans and coconut. Bake @ 350* for 20-25 minutes.


1 half potato=137 calories, 7 g. fat, 2 g. fiber