Twice Baked Sweet Potato Casserole Boats

by Ashely Shapiro:

Ingredients:

3 sweet potatoes

2 tbsp coconut oil

2 tbsp maple syrup

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

Directions:

First wash 3 sweet potatoes

Prick potatoes with a fork several times and bake at 400F x 40-50 min (until tender) on parchment lined baking sheet

Let cool until they’re cool enough to handle

Cut each potato in half, scoop out 3/4 of the inside

Add the scooped out sweet potato to a food processor with 2 tbsp coconut oil, 2 tbsp maple syrup, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg

Blend until smooth, then fill each potato with this mixture

Evenly spread the topping over each potato and bake for another 20-25 minutes at a decreased temperature of 350F

Topping Ingredients:

1 cup chopped pecans

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tbsp almond flour

2 tbsp coconut sugar

2 tbsp coconut oil

Topping Directions:

Mix all ingredients in a bowl