Our Pecan Pie Twice Baked Sweet Potatoes are not your average side dish. Cinnamon, maple syrup and pecans transform this nutrition-packed veggie into something that tastes almost like dessert. This recipe also just happens to be gluten free, lactose free and vegan.
Pecan Pie Twice Baked Sweet Potatoes
2 medium sweet potatoes
2 Tbsp. coconut oil
1 tsp. cinnamon
½ tsp. salt
3 Tbsp. maple syrup
⅓ cup pecans, chopped
- Preheat oven to 375°F and line a baking sheet with aluminum foil. Place sweet potatoes on baking sheet and bake until soft, about 1 hour. Remove from oven and set aside until cool enough to handle.
- Cut sweet potatoes in half lengthwise. Carefully scoop the insides of the potatoes into a medium bowl. Avoid breaking the skin, leaving a small amount of sweet potato around the outsides.
- Add coconut oil, cinnamon and salt to the scooped out sweet potato. Mash until evenly mixed. Scoop mixture back into sweet potato skins, dividing evenly.
- Mix together maple syrup and pecans in a small bowl. Distribute evenly on to the tops of the sweet potatoes. Bake for 15 minutes or until sweet potato mixture has set. Serve warm.
Yield: 4 servings
*Per Serving: Calories 210, Total Fat 13g (Saturated 6g, Trans 0g), Cholesterol 0mg, Sodium 270mg, Total Carbohydrate 24g (Dietary Fiber 3g), Protein 2g, Vitamin A 220%, Vitamin C 20% Calcium 4%, Iron 4%
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