Twice-Baked Sweet Potatoes

I get weekly emails from Taste of Home (Love that Magazine!) This last one had a recipe for Coconut Twice-Baked Sweet Potatoes (visit site for more appetizing pic's!). I have to admit, I have NEVER made sweet potatoes. I have NEVER enjoyed sweet potatoes (except as fries).

They turned out really well! The only thing I would add would be cinnamon into the mix. After we added some to the top of ours, they tasted finished!! Even Elliot was analyzing the taste before and after the cinnamon. They were a hit with all of the kids. The Kale & Spinach we also had, however, was not as big a hit with them (but the big people in the house loved it!)

Here's the recipe:

Ingredients

• 4 medium sweet potatoes
• 1/2 cup coconut milk
• 1 tablespoon maple syrup
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon adobo sauce
• 1/2 teaspoon salt
• 1/4 cup chopped pecans
• 1/4 cup flaked coconut

Directions

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
• When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with coconut milk. Stir in the syrup, ginger, adobo sauce and salt. Spoon into potato shells.
• Place on a baking sheet. Sprinkle with pecans and coconut. Bake at 350° for 20-25 minutes or until heated through. Yield: 8 servings.

KALE

If you are interested in Kale (I have no picture) it's super easy. I had a bunch of leftover green onions so I sautéed them in olive oil with some mushrooms first. Then I threw in a bag of Kale and part of a package of spinach. I also added about 3/4 C of water. Cover and let cook till tender. DELICIOUS!