Imagine transforming an ordinary sweet potato into a luxurious tropical escape that will transport your taste buds to a sun-drenched island with just one bite! These Baked and Stuffed Coconut Sweet Potatoes are not just a side dish – they're a culinary adventure that combines the creamy sweetness of perfectly roasted sweet potatoes with a decadent coconut filling that will make your dinner guests wonder if you've secretly trained as a gourmet chef.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Tropical
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Thoroughly wash the sweet potatoes under cool running water, scrubbing gently with a vegetable brush to remove any dirt. Pat dry completely with clean kitchen towels.
- Using a sharp knife, pierce each sweet potato several times around its surface to allow steam to escape during baking and prevent potential bursting.
- Place the sweet potatoes on the prepared baking sheet and bake for 25-30 minutes, or until they are tender when pierced with a fork. The skin should be slightly crisp and the interior soft.
- While potatoes are baking, prepare the coconut filling by combining coconut milk, shredded coconut, brown sugar, vanilla extract, and a pinch of salt in a mixing bowl. Stir until ingredients are well incorporated.
- Once sweet potatoes are done, remove from oven and let cool for 5 minutes. Carefully slice each potato lengthwise, creating a pocket for the filling.
- Gently open each potato and spoon the coconut mixture generously into the center, allowing it to slightly overflow.
- Return the stuffed sweet potatoes to the oven and bake for an additional 5-7 minutes to caramelize the topping and warm the filling.
- Remove from oven and let rest for 2-3 minutes. Garnish with additional shredded coconut if desired, and serve warm.
Tips
- • Choose medium-sized sweet potatoes with smooth, firm skin for the best texture and even cooking. • Make sure to thoroughly dry the sweet potatoes after washing to ensure a crispy exterior when baking. • Use a fork to check potato tenderness - it should slide in smoothly with minimal resistance. • For extra caramelization, broil the stuffed potatoes for 1-2 minutes at the end of cooking. • Serve immediately after preparing to enjoy the optimal temperature and texture of the coconut filling. • For a vegan version, ensure you use coconut milk without added dairy and replace brown sugar with coconut sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 13g
Cholesterol: 0mg
