|15 min||1 h 15 min||6|
|6 medium potato||Sweet potato|
|4 tbsp||Coconut oil|
|114 gm||Coconut milk|
|1 whole orange(s)||Orange peel (zest)|
|1 tbsp||Rosemary, dried (or fresh)|
|1/2 tsp, ground||Thyme, dried|
|1/2 tsp||Black pepper|
Preheat oven to 375 degrees.
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 slightly.
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. Place an equal amount of the filling into each of the sweet potato skins.
Bake for 10 minutes, then set the oven to broil until a nice, brown crust forms on the sweet potatoes (2 to 3 minutes). Remove from oven and serve warm.