Created by: luvcookn
Recipe #7462 | Created on June 4, 2012
Categories: Side Dishes, Fruit, Coconut, Vegetables, Sweet Potato/Yam, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Oven Bake, No Eggs, Vegetarian, Make it from scratch (more)
Twice Baked Coconut Sweet Potatoes (Yams)
"These are yummy yams! I only make 1 large yam for the two of us and just eyeball the rest of the ingredients. Cream cheese is a lovely alternative in place of the goat cheese. I find that using the thinner yams the cooking time is significantly reduced. Sometimes it takes between 45 minutes to an hour for the initial baking. If you want to serve 8 people...cut yams in half instead of only the top 1/3. "
- 4 large sweet potatoes (yams)
- 1 1/2 teaspoon coconut oil
- 6 tablespoons butter
- 6 ounces goat cheese or cream cheese
- 2 tablespoons coconut cream concentrate
- Salt & pepper to taste
- 1/4 cup toasted coconut (optional)
What You Will Need
No special items needed.
Preheat oven to 400F degrees.
Wash yams and then pierce several times with a fork; rub with coconut oil and bake 45 minutes or until done; skin will darken and become crispy.
Cut top 1/3 off yams.
Scrape out insides into a medium bowl, leaving a 1/4" of flesh on inside of yam to create a bowl; scrape out lid too.
Mix yams with the butter, goat cheese or cream cheese and the coconut cream; add salt and pepper to taste.
Fill shells with the yam mixture and bake in 350F degree oven for 20-30 minutes or until slightly brown on top.
Sprinkle with toasted coconut if using before serving.
- Serving Size: 1 (131.5 g)
- Calories 586.6
- Total Fat - 46.8 g
- Saturated Fat - 26.3 g
- Cholesterol - 22.1 mg
- Sodium - 305 mg
- Total Carbohydrate - 39.8 g
- Dietary Fiber - 0.9 g
- Sugars - 36 g
- Protein - 9 g
- Calcium - 69.3 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg