These Pineapple Coconut Sweet Potatoes are super creamy, and flavorful! They are a different and delicious way to incorporate all the nutrients and vitamins you need. Go ahead, and give them a try!
Send some love to toasterovenlove.com where we found this recipe!
Stab sweet potatoes with a sharp knife or fork a few times on their sides. Rub each sweet potato with coconut oil.
Arrange sweet potatoes on a prepared cookie sheet or baking rack and place in a cold toaster oven.
Turn the oven to 400 F (200 C) and bake for about 45 minutes or until a knife slides easily into the side of each sweet potato.
Remove cooked sweet potatoes but leave your toaster oven on reducing the temperature to 350 F (180C).
Allow sweet potatoes to cool for 10-15 minutes.
Carefully slice each cooled potato in half lengthwise. Use a spoon to scrape the insides into a small bowl. Leave at least a 1/4 inch layer intact and be careful not to tear the sweet potatoes.
Place the empty sweet potato shells onto a cookie sheet.
Mash the sweet potatoes until almost smooth. Stir in the cinnamon, salt, ginger and orange peel.
Mix well to combine. Stir in half of the chopped pecans and half of the raisins.
Spoon the filling into the empty shells.
Return filled sweet potato shells to the oven and bake for 10 minutes until warmed.
Top potatoes with pineapple, toasted coconut, pecans and raisins. Drizzle with coconut butter and serve warm.
By VeggieSouls
