99% of time, when I eat a sweet potato, I eat it baked (or microwaved because I’m impatient) and filled with ghee and cinnamon.
Mostly because I love everything about cinnamon; it’s flavor that is the perfect combination of sweet and spice and it’s warm, comforting smell. Sweet potatoes are the perfect vehicle for cinnamon and delicious any time of year!
Add ground ginger and nutmeg to the mix and twice bake the potatoes, and you have a comforting winter recipe.
All you have to do before you bake your potatoes the first time is lightly coat the skin with melted coconut oil. A trick I learned from Nom Nom Paleo, it makes the skin nice and crispy. Actually, it makes the skin completely addicting in my opinion. The contrast of the crispy skin with the smooth filling is just PERFECT. And everything is sweet, cinnamon-y and delicious.
- 2 Large Sweet Potatoes
- 1 Teaspoon coconut oil, melted
- Pinch of Sea Salt
- 3 Heaping tablespoons unsalted ghee, butter or coconut oil
- 1 Teaspoon cinnamon
- ⅛ Teaspoon ginger
- Scant ⅛ Teaspoon nutmeg
- Chopped pecans or cashews (optional)
- Preheat oven to 400 degrees.
- Scrub and dry the sweet potatoes. Lightly brush the skin of the potatoes in the melted coconut oil (this will help the skin get crispy). Pierce the outside of the potatoes with a fork, sprinkle with salt and place in the oven. Place the potatoes on a parchment lined baking sheet, or directly on the rack with a sheet of foil underneath to catch the drippings.
- Bake for about an hour, or until the potatoes are cooked completely through.
- Remove the cooked potatoes from the oven (set them on a baking sheet if necessary).
- Reduce the heat to 375 degrees.
- Cut each potato in half and scoop out the center flesh into a medium mixing bowl. Leave enough of the flesh on the potato skins to prevent the skins from caving in. Sweet potato skins are more delicate than white potatoes, so work carefully during this step.
- Add the ghee, spices and salt to the mixing bowl and mash with the potatoes. Taste the mixture and adjust the spices to your taste. The amount you need may vary based on the size of the potatoes and your taste preference, so always start by adding small amounts. You can always add more, but too much will overpower the potato. Once it's all combined, scoop the spiced potatoes back into the skins. Sprinkle with the chopped pecans/cashews.
- Bake for an additional 15-20 minutes. The potatoes should be heated throughout and browned on top. Serve immediately.