A delicious and customizable recipe for Twice Baked Sweet Potatoes, perfect for Thanksgiving or any meal. Options are included to make it Paleo, Gluten Free, or Vegan. This recipe yields 3 full sweet potatoes (6 halves) and is easily doubled.
1. Bake 3 large sweet potatoes at 400F for 1 hour on a baking pan lined with parchment paper.
2. Remove from oven and cut in half lengthwise.
3. Scoop out the middle flesh of the sweet potatoes with a spoon, leaving some on the sides and bottom. Place the scooped-out flesh into a bowl.
4. To the bowl with sweet potato flesh, add 3 tbsp maple syrup, 2 tbsp melted coconut oil, 1/4 cup Greek yogurt (or coconut yogurt for vegan), 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a sprinkle of salt. Mix well until all ingredients are blended.
5. Spoon the sweet potato mixture back into the empty sweet potato skins.
6. For the pecan topping, add 4 tbsp ghee (or butter/vegan butter), 4 tbsp coconut sugar, 1/3 cup chopped pecans, 2 tbsp almond flour, 1/4 tsp cinnamon, and a sprinkle of salt into a food processor and chop until combined.
7. Sprinkle the pecan topping evenly on top of the filled sweet potatoes.
8. Bake the sweet potatoes again at 400F for 10 minutes.
9. For an optional finish, bake for 5 more minutes with mini marshmallows on top (use vegan marshmallows for a vegan option).
10. You can prep the sweet potatoes (steps 1-5) the day before for convenience.
