Yield: 6 servings
Active Time: 10 minutes
Total Time: 1 hour and 25 minutes
6 medium sweet potatoes
4 tablespoons room temperature ghee, grass-fed butter, or coconut oil
4 ounces coconut milk
Zest of 1 orange
1 tablespoon fresh or dried rosemary
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Wash and pat dry sweet potatoes. Place sweet potatoes on a baking sheet and bake until soft, about 1 hour. Remove from oven and let cool slightly.
Cut potatoes in half lengthwise. Scoop out the insides into a large mixing bowl. Place the skins back on the tray. Add the remaining ingredients to the bowl with the sweet potatoes and mix well with a fork. Place an equal amount of the filling into each of the sweet potato skins.
Bake for 10 minutes, then set the oven to broil until a nice, brown crust forms on the sweet potatoes (2 to 3 minutes). Remove from oven and serve warm.
Photo credit: Paul Delmont