Coconut Twice-Baked Sweet Potatoes Recipe
Posted: Wednesday, Nov. 14, 2012
Photo by Lora Denton Photography.
Originally from England, Sarah Ryberg has lived in Charlotte for the last 12 years and is a graduate of UNC Charlotte. After two whirlwind weddings - one in Charlotte and another in her homeland - Sarah is settling into married life and learning what it takes to be a Mrs. You can reach Sarah at firstname.lastname@example.org
Thanksgiving has snuck up on me this year. I thought I still had another two weeks, but as it turns out, I only have one! Thanksgiving still isnt a holiday Im used to celebrating, but since Ive been with Robert, I have been enjoying the festivities more and more. Im particularly excited this year because. . . wait for
it . . . Im cooking!Ive never taken on the challenge of roasting a turkey and making all the sides before, but now that we have our own place I want to try. I will confess that Im not cooking everything. My mum will be joining us and bringing the stuffing and a chocolate pecan pie with her. My mum is such a great cook and I dont
think Ill ever turn down her offer to bring food. More importantly, with my dad in Australia and my brother working, were really thankful to have the opportunity to celebrate together.Ive been skimming through recipes for weeks and Ive finally found some that I love. I particularly liked the sound of the coconut twice-baked sweet potatoes from Taste of Home. I enjoy anything with coconut in it and sweet potatoes are such a perfect Thanksgiving side. Plus, the recipe looks very easy, which is great when youre already preparing several dishes. If youre looking to make something a little different this year, heres the recipe Ill be trying!Coconut Twice-Baked Sweet Potatoes RecipeSource: Taste of Home Ingredients:4 medium sweet potatoes
½ teaspoon of salt
1 tablespoon of maple syrup
1 teaspoon minced fresh gingerroot
¼ cup flaked coconut
½ cup coconut milk
¼ cup of chopped pecans (the recipe recommends Diamond of California® pecans)
1 teaspoon adobo sauceMethod:1) Thoroughly clean your potatoes and pierce them for ventilation. Microwave for 10-12 minutes, uncovered. Make sure to turn the potatoes once, and if they are still a little tough after 12 minutes, microwave until tender.2) After cutting the potatoes in half, lengthwise of course, take out the insides and leave nothing but the potato skins. Mix the inside of the potatoes with coconut milk, adobo sauce, ginger, syrup, and salt. Place back into the potato skins.3) Heat the oven to 350 degrees and place the potatoes on a baking sheet. Top with some of the pecans and coconut and then bake for 20-25 minutes.
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