Twice Baked Coconut Sweet Potatoes (Yams)

4-8
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"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. "

Original recipe yields 4-8 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 400F degrees.

Step 2

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.

Step 3

Cut top 1/3 off yams.

Step 4

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.

Step 5

Mix yams with the butter, goat cheese or cream cheese and the coconut cream; add salt and pepper to taste.

Step 6

Fill shells with the yam mixture and bake in 350F degree oven for 20-30 minutes or until slightly brown on top.

Step 7

Sprinkle with toasted coconut if using before serving.

Tips & Variations


No special items needed.

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