Twice Baked Sweet Potatoes

For the love of sweet potatoes,make this easy side dish. It’s very forgiving as you can see the measurements are to your liking. Since sweet potatoes are already “sweet”, less is more. This makes a great side dish but is also great for many other things: over oatmeal, on top of pancakes, for breakfast the next day, as a pastry stuffing or in a pie. So yum!

Here’s what you’ll need:

8 sweet potatoes

6 tbs. Dairy free butter

1 tbs. Cinnamon

1/2 tsp Ground ginger

Drizzle Pure maple syrup

Salt

Coconut flakes

Candied Pecans

1 1/2 tbs. Coconut sugar

Place sweet potatoes on a baking sheet and poke a few holes in each with a fork. Bake at 375 for about 1 hour. They should be soft. Remove from oven and let cool.

Once the pots are cool to handle, remove skins and place the potatoes in a baking dish. Loosely breakup the butter with your hands and evenly distribute over the potatoes. Use a fork and mash the potatoes while incorporating the butter. Next sprinkle the cinnamon, ground ginger and salt on top. Drizzle about 3-4 tablespoons of maple syrup on top. Lastly arrange the pecans on top. Return to the oven and bake at 375 for 20 minutes. Remove from oven and sprinkle coconut sugar and coconut flakes.