High Fructose Corn Syrup Free Paleo Twice Baked Sweet Potatoes
Total time1 hr 25 min
Prep time15 min
Cook time1 hr 5 min
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 8 oz each)
- 1 tbsp olive oil
For the filling
- ¼ cup full-fat coconut milk
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 2 tbsp chopped pecans (optional)
- 1 tsp maple syrup, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Rub the sweet potatoes all over with the olive oil and place them on the prepared baking sheet.
- 2
Bake the sweet potatoes for 45–50 minutes, until a fork slides into the thickest part with no resistance and the skins are slightly wrinkled. Remove from the oven and let rest for 5 minutes, until cool enough to handle.
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