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Tropical Twice-Baked Sweet Potatoes
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Description
Mangoes are pureed and combined with baked sweet potatoes in this unique version of a classic twice-baked potato.
Ingredients
- 2 whole Medium Sweet Potatoes, Scrubbed And Dried
- 2 whole Very Ripe Mangoes, Peeled, Pitted, And Chopped
- 2 teaspoons Coconut Butter, At Room Temperature
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Ginger
- ⅛ teaspoons Ground Allspice
- ¼ teaspoons Kosher Salt, Or More To Taste
- ¼ cups 2% Greek Yogurt, For Serving (optional)
Preparation
Preheat oven to 400°F.
Place sweet potatoes onto a foil-lined baking sheet and bake until soft, about 1 hour.
Meanwhile, place chopped mango into the bowl of a food processor. Process until fully pureed.
Remove potatoes from the oven, and slice the top of each from one end to the other. Carefully scoop out the sweet potato flesh, leaving some attached to the skin so the potatoes maintain their shape.
Add the sweet potato flesh to the mango puree in the food processor bowl. Process until smooth. Add in the remaining ingredients (everything except for the Greek Yogurt, which is for serving) and puree until well-incorporated.
Evenly divide the sweet potato-mango puree between the potato skins. Return the filled potatoes to the oven and cook until heated through, about 10-15 minutes.
Top potatoes with Greek yogurt and serve hot.
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