These healthy, twice-baked sweet potatoes have a pecan pie filling and only require 6 ingredients! They’re the perfect sweet and savory, gluten-free, paleo, and vegan Thanksgiving side dish!
Preparation:
Cook:
Level: Easy
Ingredients
- 4 Medium sweet potatoes (just over 2 pounds)
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Cinnamon
- ½ teaspoon Sea salt
- 4 teaspoons Maple syrup
- 4 teaspoons coconut sugar
- ¼ cups Pecans, diced
Preparation
Heat oven to 375ºF and line a baking sheet with aluminum foil.
Place the potatoes on the baking sheet and bake until tender, about 1 hour. Let stand about 10 minutes until cool enough to handle.
Slice the center of each potato and carefully remove just enough skin to fit inside the potatoes. Place the insides of the potatoes in a medium bowl, being careful not to break the skin. Leave some potato around the outside to help the potato hold its shape.
Add the melted coconut oil, cinnamon and sea salt to the potatoes and mash until combined.
Carefully scoop the filling into each potato to fill it.
In a small bowl, combine maple syrup and coconut sugar. Stir in the diced pecans. Divide the mixture between the potatoes and spread along the center of each. Your cinnamon mixture will not cover the tops of the potatoes; you want to spread it quite thick.
Bake another 15 minutes until the cinnamon mixture is set. Devour.
