Who doesn't love sweet potatoes? This recipe, from Hold the Grain, twice bakes them. Essentially, bake them, scoop them, add spices, put them back together and bake them again.
They're still in the oven, but I have some extra skins I'm munching on…. just wish I had some leftovers of the mash. I can't wait to eat it!
2 lg sweet taters - I did 4 or 5
1 tsp coconut oil, melted
pinch of sea salt
3 T of coconut oil (I only used 1/4 cup for all my taters)
1 tsp cinnamon (I did ~2)
1/8 tsp ginger (I used zested fresh)
I left out the nutmeg and pecans
Preheat oven to 400.
Scrub and dry taters. Pierce the skin with a fork.
Brush the skin with the melted coconut oil and sprinkle with salt. Place on a baking sheet or directly onto the oven rack. Put a sheet of foil underneath to catch the drippings.
Bake for about an hour or until cooked through.
Remove from oven, cut in half, and scoop the flesh out. Carefully. Put the tater flesh into a medium sized bowl. Add the remaining ingredients. Mix together well. Scooped spiced taters back into their skins. Sprinkle with pecans if you are using them.
Bake for an additional 15-20 minutes.
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