It's so easy to do these "Paleo-style"~ without losing out on any flavor whatsoever. I actually love how these aren't overly sweet. The sprinkle of coconut sugar on top is just enough to compliment the natural sweetness the potatoes have on their own.
I came up with this recipe for my boyfriend's birthday dinner, since he's a Paleo eater & sweet potatoes are his favorite. I swear he eats one everyday! Both my boyfriend & my parents fully approved of these. Even my dad, who isn't always a huge sweet potato fan, was scraping the skin to get every last bite.
I really love how easy these are to serve alongside any meal. They're also simple to make & sure to please even the pickiest of eaters. You could easily prepare them ahead of time & do the final bake when you're ready to eat them; perfect for a busy Thanksgiving day.
Let me know if you give these a try, & enjoy!
For the potatoes:
- 6 sweet potatoes, scrubbed
- 4 Tbsp grass fed butter, melted
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
For the topping:
- 3 Tbsp grass fed butter, softened
- 1 Tbsp coconut sugar
- 1/4 tsp cinnamon
- 1/3 cup pecans, roughly chopped
- Preheat the oven to 400ºF.
- Pierce holes in the sweet potatoes with a fork, & bake on a foil lined baking sheet for about 45 minutes, or until soft. Let cool until room temperature.
- Slice the tops off of the potatoes and scoop the flesh out into a large bowl, being careful not to tear the skins.
- Add the melted butter, cinnamon, nutmeg, & sea salt and smash with a fork until they are a desired consistency (I like mine more chunky than mashed).
- Use a small spoon to fill up the empty sweet potato skins.
- Combine the topping ingredients in a small bowl & distribute across the tops of each potato.
- Return the sweet potatoes to the baking sheet & bake for an additional 15 minutes, or until warm throughout & slightly browned on top.