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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 isn’t a holiday I’m used to celebrating, but since I’ve been with Robert, I have been enjoying the festivities more and more. I’m particularly excited this year because. . . wait for

it . . . I’m cooking!

I’ve 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 I’m 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 don’t

think I’ll ever turn down her offer to bring food. More importantly, with my dad in Australia and my brother working, we’re really thankful to have the opportunity to celebrate together.

I’ve been skimming through recipes for weeks and I’ve 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 you’re already preparing several dishes. If you’re looking to make something a little different this year, here’s the recipe I’ll be trying!

Coconut Twice-Baked Sweet Potatoes Recipe

Source: 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 sauce

Method:

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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