Rosemary Citrus Twice Baked Sweet Potatoes

-Preheat oven to 375 F.
-Wash and pat dry sweet potatoes.
-Place sweet potatoes on a baking sheet and bake until soft, about 1 hour.
-Remove from oven and let cool enough to handle.
-Cut potatoes in half lengthwise. Scoop out the insides into a large mixing bowl. Place the skins back on the baking sheet.
-Add the remaining ingredients to the bowl with the sweet potatoes and mix well with a fork.
-Add an equal amount of the filling back to each of the sweet potato skins. If you are feeling really fancy, you can use a piping bag (or the poor man\’s piping bag, a freezer ziploc bag with a hole cut in the bottom corner).
-Bake for 10 minutes. Place the oven on a low broil and continue cooking until a nice, brown crust forms on the sweet potatoes (2-3 minutes).
-Remove from the oven and serve warm. Touchdown! (Sorry, I couldn\’t help myself)

prep time:
cook time:5 min
ready in:
  • 6 medium sweet potatoes
  • 2 tbsp coconut oil, grass fed butter or ghee (room temperature)
  • 1/2 cup coconut milk
  • Zest of 1 orange
  • 1/4 cup fresh orange juice
  • 2 tbsp fresh or dried rosemary
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper