Twice Baked Sweet Potatoes with Pecan Topping
Ingredients
Sweet potatoes
- 3 large sweet potatoes
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/4 cup Greek yogurt or coconut yogurt for vegan
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Sprinkle of salt
Pecan topping
- 4 tbsp ghee, butter, or vegan butter
- 4 tbsp coconut sugar
- 1/3 cup chopped pecans
- 2 tbsp almond flour
- 1/4 tsp cinnamon
- Sprinkle of salt
Preparation
Preheat the oven to 400°F (200°C).
Place the 3 large sweet potatoes on a baking pan lined with parchment paper and bake for 1 hour.
Remove the sweet potatoes from the oven and cut them in half.
Use a spoon to carefully remove the middle of the sweet potatoes, leaving some on the sides and bottom, and transfer it to a bowl.
Add maple syrup, melted coconut oil, Greek yogurt or coconut yogurt (for vegan option), vanilla, cinnamon, nutmeg, and a sprinkle of salt to the bowl with the sweet potato filling. Mix well until blended.
Scoop the mixture back into the sweet potato skins.
In a food processor, combine ghee, butter, or vegan butter with coconut sugar, chopped pecans, almond flour, cinnamon, and a sprinkle of salt. Process until the ingredients are well combined.
Sprinkle the pecan topping mixture over the filled sweet potatoes.
Bake at 400°F (200°C) for 10 minutes.
Optional: After 10 minutes, add mini marshmallows on top of the sweet potatoes and bake for an additional 5 minutes until the marshmallows are lightly golden.
Serve and enjoy! These sweet potatoes can be prepared the day before if desired.