A lot of you have enjoyed my My Secret Weapon Sweet Potatoes. They really are yummy and I don’t think I woudl want to give them up.
But this year I wanted to try something a LITTLE new. These are the same yummy Sweet Potatoes, but with a little reboot. They are twice baked in the skin. I really like how it makes individual servings so they are perfect for a crowd!
I hope you enjoy them, too. Let me know if you are going to try them.
Note, this year I used all almond meal for the topping and palm sugar for the sugar, so these are gluten and grain free.
You can head here and check out my agave/gluten free recipe and my traditional recipe (either could be used in this twice baked recipe).
FrugalFreebiesandDeals.com
Yields 8-10
Twice baked Sweet Potatoes
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- 3 lbs roasted Sweet Potatoes
- 1/2 Cup Palm Sugar or Brown Sugar
- 1/4 cup melted coconut oil or butter
- 1/3 cup coconut milk or regular milk
- 2 beaten eggs
- 1 tsp vanilla
- optional- 1/4 tsp salt
- Topping
- 1/4 cup melted coconut oil or butter
- 1/2 cup almond meal
- 1/2 Cup Palm or brown sugar
- 1 Cup Pecans, whole or chopped
Instructions
- Preheat oven to 350 degrees.
- Slice each potato in half lengthwise and careful scoop out pulp. This does not have to be exact some pulp is best to be left in the skin.
- Place skins onto a sprayed pan or baking sheet.
- Mash the potatoes in a medium bowl.
- Combine the mashed sweet potatoes, sugar, melted coconut oil or butter, eggs, milk and vanilla in a medium bowl and mix with a spoon.
- Fill each skin with potato mixture.
- Set aside.
- Combine melted coconut oil or butter, sugar and almond meal in a small bowl and stir until blended. Add in pecans
- Sprinkle topping mixture on the sweet potato mixture.
- Bake at 350 degrees for 15-20 minutes. Cool for few minutes and then serve.
- Serves 8-10 depending on portions.
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