Buttery Baked Sweet Potatoes With Coconut & Lime
Cooking time1 hr 10 min
Prep time10 min
Servers 4
Ingredients
- 4 medium sweet potatoes, (about 12 oz. each)
- 4 Tbsp. Brummel & Brown Original Buttery Spread, divided
- 1/4 cup lite coconut milk
- 2 tsp. grated fresh ginger
- 2 tsp. grated lime peel
- 4 tsp. thinly sliced green onions
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 425°. Thoroughly wash sweet potatoes, pat dry and use a fork to poke small holes in the skin in about 5-6 places. Wrap potatoes in tinfoil and place in oven either directly on the rack or on a baking sheet. Bake potatoes 1 hour to 1 hour 10 minutes until very soft.
- Remove potatoes from tinfoil (careful they’ll be very hot!). Cut a lengthwise slit in top of each potato and spoon all pulp into a medium bowl. Mash with 2 tablespoons Brummel & Brown Original Buttery Spread, coconut milk, ginger and lime peel. Spoon back into shells or into individual serving bowls. Top with remaining 2 tablespoons of spread and sprinkle with green onions.
