25 Jun Recipe: Dessert Baked Sweet Potatoes
Written by, Christine Chanel
We can all agree that sweet potatoes are everyone’s favorite dessert potato—am I right? (I bet you’ve never thought about it that way until now.) Let’s think about it—We’ve all had someone’s Thanksgiving casserole, at least once … and either, loved it or felt really indifferent. Maybe something is just missing?
Sweet potatoes are an immaculate superfood—rich in complex carbohydrates, dietary fiber, beta-carotene, vitamin C, manganese, and potassium yet they somehow remain a gloriously sweet and decadent blank canvas of endless possibility without packing on the guilt.
Painlessly easy—this luscious dish proves to be kid-friendly and will be sure to spark up a conversation at the dinner table.
While the combinations of a dessert baked sweet potato are endless—we’ll start you off with this one.
- Preheat the oven to 425°F. Pierce sweet potatoes all over with a fork and brush them with your oil of choice (we prefer coconut oil for a sweeter taste). Bake potatoes for 40-50 minutes until soft. If you’re using a grill or fire, wrap the potatoes in tin foil and cook until soft.
- Remove potatoes from heat, slicing in two halves. Mash and scoop around the insides with a fork creating a boat while keeping it inside the skin. Sprinkle cinnamon and Himalayan pink salt.
- Add the center of the boat with toasted coconut flakes, chopped pecans, mini marshmallows and sprinkle finely chopped RED Milk Chocolate on top.
- Put potatoes back in, setting the oven to broil for 6-8 minutes or until everything is melted and crispy. If you’re using a grill or fire, let roast until everything is visibly melted.
What about lunch? Try filling the center with bananas and peanut butter … and of course, chocolate.