- 2 sweet potatoes, washed and dried
- 1/4 cup butter, cut into pieces
- 1/2 cup coconut cream
- 1/2 onion, finely chopped
- 2 cloves garlic, crushed
- 1-inch piece of fresh ginger, grated on a microplane
- 2 tablespoons orange juice
- 3/4 teaspoon freshly-ground coriander seed (optional)
- 3/4 teaspoon smoked paprika (optional)
- 4 heaping tablespoons of grated cheese – I prefer shredded Monterey Jack, but use any white cheese that melts well to your preference
- Wrap each sweet potato in aluminum foil and place on a plate.
- Bake in preheated 400 F oven for 1 hour, turning sweet potatoes halfway through cooking.
- Check for doneness by poking a wooden skewer – the center should be perfectly tender. Cooking time depends on the size of the sweet potatoes, do not hesitate to continue cooking for a few extra minutes if necessary.
- When out of the oven, split sweet potatoes in half lengthwise.
- Gently scoop the flesh of the sweet potato out with a spoon, place the flesh in a bowl and immediately add the butter. Add salt and pepper, and mix well while crushing with a fork to get a smooth purée.
- Set the skins of the half-hollowed sweet potatoes on a baking sheet lined with parchment paper.
- Add the coconut cream, onions, garlic, ginger, spices and orange juice to the mashed sweet potatoes. Mix well.
- Fill the hollowed half sweet potatoes with this preparation. Spread one tablespoon of grated cheese over each, then place them under the broiler for a few minutes, until the cheese is completely melted.
- Serve right out of the oven, as an accompaniment to fish for example, or as a main dish with rice and a green salad.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 335.03 kcal
- Sugar: 4.16 g
- Sodium: 357.22 mg
- Fat: 27.21 g
- Saturated Fat: 19.52 g
- Trans Fat: 0.65 g
- Carbohydrates: 19.01 g
- Fiber: 3.11 g
- Protein: 6.36 g
- Cholesterol: 46.15 mg