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TWICE-BAKED SWEET POTATOES – twice-baked sweet potatoes
Stav Kogan

TWICE-BAKED SWEET POTATOES

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes
  • 6 tbsp grass-fed butter, at room temperature
  • 1 garlic clove, minced
  • 5 or 6 scallions, sliced, divided
  • 1 (13.5-ounce) can full-fat coconut milk, refrigerated
  • 4 slices bacon, cooked and chopped, divided
  • Poke each sweet potato 6 or 7 times with a fork. Place them on a baking sheet, and bake until tender, 45 minutes to 1 hour. Remove them from the oven, and reduce the oven temperature to 375°F.

Method
 

  1. Preheat the oven to 400°F.
  2. Cut the sweet potatoes in half, and scoop out most of the insides with a spoon (you want to leave a thin layer of flesh so the skins don’t rip).
  3. Transfer the sweet potato flesh to a medium bowl, and line up the skins on the baking sheet.
  4. In the bowl with the flesh, mix it with the butter, garlic, half the scallions, and the coconut cream from the top of the can of coconut milk.
  5. Fold in three-quarters of the chopped bacon, and season with salt and pepper. Spoon the filling into the sweet potato skins.
  6. Bake for 15 to 20 minutes, or until warmed through.
  7. Garnish with the remaining bacon and the rest of the scallions, and serve.

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