coconut lime twice baked sweet potatoes - cook for your life- anti-cancer recipes

Coconut Lime Twice-Baked Sweet Potatoes

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings

This vegan, gluten-free sweet potato treat is delicious enough to take the pride of place on a Holiday dinner table, yet easy enough to jazz up any weeknight dinner. These Coconut Lime Twice-Baked Sweet...


Ingredients

    2  large sweet potatoes, washed and split in half lengthwise

    2 teaspoons coconut oil, melted & divided

    3 tablespoons toasted pepitas, chopped

    1 teaspoons ground coriander

    ¼ cup coconut milk

    ½ lime, zest and juice

    Sea salt

    Cilantro, chopped for garnish (optional)

Nutrition Facts

Calories

155 cals

Fat

8 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

19 g

Sugar

4 g

Fiber

3 g

Protein

4 g

Sodium

264 mg

Directions

  1. Pre-heat the oven to 400 degrees. 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 450 degrees.
  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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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