Your webbrowser is outdated and no longer supported by Microsoft Windows.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
  • 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


      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.