Twice Baked Sweet Potatoes with Pecans (Paleo)
Servings: 4
Calories: 537kcal
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 537kcal | Carbohydrates: 73g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Sodium: 569mg | Fiber: 11g | Sugar: 17g | Iron: 2mg