Pecan Pie Twice-Baked Sweet Potatoes

Heat oven to 375ºF and line a baking sheet with tinfoil.

Place potatoes on the baking sheet and bake until soft, about 1 hour. Set side for about 10 minutes until cool enough to handle.

Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes. 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 outsides, to help the potato hold its shape.

Add melted coconut oil, cinnamon and sea salt into the potatoes and mash together until evenly mixed.
Gently scoop the filling back into each potato to fill it.

In a small bowl, stir together maple syrup and coconut sugar. Stir in the diced pecans. Divide the mixture between the potatoes, and spread out along the center of each. 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. Devour.