Pecan Pie Twice Baked Sweet Potatoes

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 lbs Sweet potatoes, medium

• Condiments

  • 4 tsp Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 4 tsp Coconut sugar
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Pecans

Found on foodfaithfitness.com

Description

Directions

• Heat your oven to 375 degrees and line a baking sheet with tinfoil.
• Place the potatoes on the baking sheet and bake until soft, about 1 hour. Set side for about 10 minutes until cool enough to handle.
• Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes.
• Scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape.
• Add the melted coconut oil, cinnamon and sea salt into the potatoes and mash together until evenly mixed.
• Gently scoop the filling back into each potato to fill it.
• In a small bowl, stir together the maple syrup and coconut sugar. Stir in the diced pecans.
• Divide the mixture between the potatoes, and spread out along the center of each. Note: your cinnamon mixture will not cover the tops of the potatoes, you want to spread it pretty thick.
• Bake for another 15 minutes until the cinnamon mixture has set.
• DEVOUR.