Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Buttery Baked Sweet Potatoes With Coconut & Lime
Cooking time1 hr 10 min
Prep time10 min
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
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.