Rosemary Citrus Twice Baked Sweet Potatoes

Submitted by: Tarah Chieffi

Servings: 6

Ingredients: 6 medium sweet potatoes
4 tablespoons brown sugar
4 tablespoons ghee, grass fed butter or coconut oil (room temperature)
4 ounces coconut milk
Zest of 1 orange
1 tbsp fresh or dried rosemary
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper

Instructions: Preheat oven to 375 F.

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 enough to handle.

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.

Add an equal amount of the filling back to each of the sweet potato skins. Bake for 10 minutes. Place the oven on broil until a nice, brown crust forms on the sweet potatoes (2-3 minutes).

Remove from oven and serve warm.

Notes: Rosemary is one of my favorite spices to use in the fall and winter.
This dish would be great for a holiday potluck or as a side dish for your Christmas ham or turkey.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.