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Twice-Baked Sweet Potatoes

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Twice-Baked Sweet Potatoes

These amazing sweet potatoes are sweet, savory, and crunchy! They make the perfect side dish for any Phase 3 meal! 

Phase 3 | Serves: 2
Prep Time: 10 minutes | Total Time: 1 hour 20 minutes

INGREDIENTS

2 medium sweet potatoes, scrubbed
2 tablespoons raw coconut oil
30 drops liquid stevia, or to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon sea salt
Dash cayenne pepper
Olive or grapeseed oil, for the pan
1/4 cup chopped pecans

    DIRECTIONS

    1. Preheat the oven to 375 degrees.

    2. Place the sweet potatoes on a foil-lined baking sheet and bake 1 hour, until tender.

    3. Remove from the oven, let the potatoes cool a little, and then slice off the top third of the potatoes lengthwise.

    4. Scoop out the flesh with a spoon, leaving just enough behind so that the skin holds its shape. Reserve the potato skins.

    5. In a food processor (or by hand), mash the sweet potato flesh, coconut oil, stevia, cinnamon, nutmeg, sea salt, and cayenne pepper smooth.

    6. Lightly oil the foil-lined baking sheet, set the potato skins on it, and fill with the mixture.

    7. Top with the pecans.

    8. Bake 10 minutes. If you like, slide the potatoes under the broiler for 1 minute to brown the tops.

     

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