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Buttery Baked Sweet Potatoes With Coconut & Lime

  • Cooking time1 hr 10 min
  • Prep time10 min
  • Portions 4
recipe image Buttery Baked Sweet Potatoes With Coconut & Lime


  • 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


  1. 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.
  2. 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.