Coconut Lime Twice-Baked Sweet Potatoes

Preparation

1. Pre-heat the oven to 400F. Grease or line with parchment paper a small ovenproof casserole or gratin dish just big enough to hold the potato halves in one layer.

2. With a sharp knife, lightly cross–hatch the cut sides of the sweet potatoes. Take half the coconut oil and brush each cut side with oil. Wrap individually in foil and set on a baking sheet. Bake for 35-40 minutes or until the flesh is soft, and easily pierced with a fork, about  30-40 minutes. Remove from the oven and set aside to cool slightly. Raise the oven heat to 450F.

3. Carefully scoop out the flesh from the sweet potatoes into a medium size bowl, making sure not to pierce the skins. Set the skins aside. In a separate bowl mix the pepitas and coriander together for the topping. Set aside.

4. Tip into the sweet potato flesh the coconut milk, lime zest, lime juice and a pinch of salt. Mash together until well blended. Stuff the reserved skins with this mixture and gently lay them side by side in the prepared dish, filling side up. Sprinkle with the pepita topping. Drizzle with the remaining oil. Return to the oven and bake 10 minutes or until the topping has colored slightly. Sprinkle with cilantro if using. Serve.

Ann's Tips and Tricks

The pepitas make this recipe gluten free, plus they add protein, but if you prefer, you can mix breadcrumbs with the coriander for the topping instead.