Twice Baked Spicy And Sweet Potatoes

• 2-1/2 pounds sweet potatoes, pricked all over with a fork
• 1/2 cup coconut milk, heated in a saucepan and kept warm until ready to use
• 1 tablespoon maple syrup or honey
• 1 teaspoon fresh ginger, grated
• 1 teaspoon adobo sauce
• 1/2-1 teaspoons salt, to your liking
• pepper to taste
• 1-3 splashes olive oil
• Handful pecans, chopped
• Gallon shredded unsweetened coconut

1. Preheat the oven to 350F
2. Cook the sweet potatoes in the oven for 1 hr and 10 min until a skewer slides through it like butter. Set aside and let cool.
3. When easy enough to handle, cut in half (so flattest side will sit on baking dish) and scoop out flesh (leaving some on bottom and sides of potato skins so it won't split or rip) into a bowl.
4. Begin mashing the sweet potatoes with a potato masher. Then add coconut milk, ginger, agave/maple syrup, Adobo sauce, salt, and pepper. Continue mashing until desired consistency. Adjust seasoning to your taste.
5. Scoop mashed sweet potato mixture into shells. Sprinkle with chopped pecans and coconut. Bake in a 350F oven for 20-30 minutes.

sweet potatoes, coconut milk, maple syrup, fresh ginger, adobo sauce, salt, pepper, olive oil, handful pecans, unsweetened coconut

Taken from food52.com/recipes/7755-twice-baked-spicy-and-sweet-potatoes (may not work)