| 8 | 90 | 201 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 15 min | 6 |
| 6 medium potato | Sweet potato |
| 4 tbsp | Coconut oil |
| 114 gm | Coconut milk, sweetened |
| 1 whole orange(s) | Orange peel (zest) |
| 1 tbsp | Rosemary, dried (or fresh) |
| 1/2 tsp, ground | Thyme, dried |
| 1/2 tsp | Salt |
| 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.
| Fruit | 0.2 |
| Vegetables | 1.9 |
