Ingredients
- 4 pounds medium sweet potatoes (about 2) gently scrubbed and dried
- 2 tablespoons coconut oil melted
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 4 teaspoons maple syrup
- 4 teaspoons coconut sugar
- 1/4 cup pecans chopped
Instructions
- Heat your oven to 375°F and line a baking sheet with tinfoil.
- Place the clean potatoes on the baking sheet and bake until soft, about 1 hour. Set aside for about 10 minutes until cool enough to handle.
- Slice down the center of each cooked potato, creating two halves of each potato.
- Gently scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outside, next to the skin, to help the potato hold its shape.
- Add the melted coconut oil, cinnamon, and sea salt into the bowl with the potatoes and mash together until evenly mixed.
- Gently scoop the filling back into each potato half.
- In a small bowl, stir together the maple syrup and coconut sugar. Stir in the chopped pecans.
- Divide this mixture among the potatoes, and spread it out along the center of each. Note: Your cinnamon mixture will not cover the tops of the potatoes. You want to spread it pretty thick.
- Bake for another 15 minutes, until the cinnamon mixture has set.