Recipe: Dessert Baked Sweet Potatoes

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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.

  1. 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. 
  2. 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. 
  3. Add the center of the boat with toasted coconut flakes, chopped pecans, mini marshmallows and sprinkle finely chopped RED Milk Chocolate on top.
  4. 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.


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