Coconut Twice-Baked Sweet Potatoes

1. 1

   Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.

2. 2

   When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with coconut milk. Stir in the syrup, ginger, adobo sauce and salt. Spoon into potato shells.

3. 3

   Place on a

4. 4

   . Sprinkle with pecans and coconut. Bake at 350u00b0 for 20-25 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.