Twice-Baked Sweet Potatoes
Nutrition
- Protein (g) 3.94
- Fat (g) 11.75
- Carbs (g) 15.62
- B12 (mcg) 0.27
- Iron (mg) 0.86
- Iodine (mcg) 0
- Magnesium (mg) 35.35
- Potassium (mg) 305
- Selenium (mcg) 15.17
- Sodium (mg) 213.45
Ingredients
- 4 large sweet potatoes, cut lengthwise in half
- 1/2 cup coconut milk
- 1/2 cup coconut yogurt
- sea or Himalayan salt to taste
- 1/3 cup cooked and chopped bacon
- 3 tablespoons chopped chives or green onion for garnish
Instructions
- Preheat the oven to 400°F.
- Scrub and dry the potatoes. Bake for 45 minutes, or until the potatoes can be pierced easily with a fork.
- Remove the baked potatoes, and scoop the flesh out with a spoon.
- Place the potatoes, coconut milk, coconut yogurt, and salt in a high-speed blender and blend until ingredients achieve a whipped consistency.
- Spread the potatoes in a 12x12in baking dish and top with bacon.
- Bake for 15 to 20 minutes.
- Remove, let cool slightly, and top with chopped chives.