Wednesday, November 17, 2010

Twice Baked Sweet Potatoes with Coconut Praline

There's a great BBQ restaurant in Savannah that makes the best baked sweet potatoes. They're simplistic and delicious and when served with their cinnamon butter, they are absolutely amazing.

For Thanksgiving this year, I'm making twice baked sweet potatoes with a coconut praline topping. I can't wait because I absolutely love sweet potatoes.

What's great about this dish is that you can split the yams in half and it's a perfect serving. One easy way to make these is in the crock pot. It just takes a little planning and a few minutes of prep work.

*You'll need about 4 sweet potatoes for 8 servings.
*Wash and pierce all potatoes with a fork. Wrap each whole potato in foil. Place in your slow cooker and cook for 6-7 hours on low.
*Once your potatoes are done cooking, remove from slow cooker and allow to cool slightly.
*Preheat oven to 350 degrees.
*Slice each potato in half lengthwise. Do not remove the foil.
*Scoop all of the inside of the potato into a large mixing bowl. Try to keep the skin intact.

To your potatoes, add,
1/2 cup packed brown sugar or equivalent brown sugar substitute
1/2 cup margarine, melted
1/4 cup coconut
1/4 cup broken pecans, toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla

Mix together until light and fluffy.
On a baking sheet, fill your potato skins generously with the sweet potato mixture. You can make it nice and decorative by using a piping bag and tip. But a spoon will work just fine, too!

In a small bowl, mix together:
cup coconut

1/4 cup brown sugar
1/4 cup chopped pecans
1/4 cup flour
1/4 cup melted butter

Top your potatoes with this crumbly mixture. Then bake in the oven for 15 minutes. These potatoes are absolutely delicious and a great alternative to traditional candied yams.

NOTE: You can bake these in the oven in about an hour with the same prep work.

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