Tropical-Stuffed Sweet Potatoes with Toasted Coconut
0
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 8 • Difficulty: Easy
Here’s a sweet spin on stuffed baked potatoes. The toasted coconut adds a nice, nutty-tasting crunch. Garnish with cilantro and/or lime zest. Add some diced smoked ham or smoked turkey to filling for a main dish stuffed potato .
Ingredients
Uncooked sweet potato
4 medium, scrubbed
Pineapple
½ cup(s), golden variety, diced
Cilantro
2 Tbsp, chopped
Lime zest
¼ tsp
Fresh lime juice
1 Tbsp
Table salt
½ tsp
Sweetened coconut flakes
4 tsp, chopped, toasted
Instructions
1
Preheat oven to 375°F.
2
Place potatoes on a baking sheet; pierce each one several times with a fork. Bake until a knife easily pierces potato, 55-60 minutes. Remove from oven; leave oven on.
3
When potatoes have cooled slightly, cut each in half lengthwise. Scoop out flesh into a medium bowl and reserve skins; mash flesh. Add pineapple, cilantro, lime zest, lime juice and salt to bowl; stir to combine.
4
Evenly spoon potato mixture into reserved potato skins; arrange on baking sheet and bake until heated through, 5 minutes.
5
Remove potatoes from oven; sprinkle each half with 1/2 tsp toasted coconut.
6
Serving size: 1 stuffed potato half
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