Tropical-Stuffed Sweet Potatoes with Toasted Coconut

3
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.

Ingredients

uncooked sweet potato(es)

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

Notes

Garnish with cilantro and/or lime zest.Add some diced smoked ham or smoked turkey to filling for a main dish stuffed potato (will affect SmartPoints).

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