Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings
The sweetness of the potatoes and maple-pecan crumble is perfectly balanced! It is something you can eat and not feel guilty afterward! In just about an hour, these stuffed potatoes are ready to make your day extra special! All you need are these simple ingredients and easy steps, and you are good to go! Take those boring potatoes with the help of this awesome recipe. Try it now. Enjoy!
1/4 c toasted pecans, finely chopped
1/4 c coconut oil, melted
1/2 c mini marshmallows
1/4 c shredded coconut
A pinch of cayenne
4 sweet potatoes, washed
1 tsp cinnamon
1/4 c light brown sugar
Salt and pepper, to taste
1/2 c maple syrup
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Line a baking sheet with a piece of aluminium foil.
Slice through each Hasselback potato and sweet potato about 1/8-inch cuts, but not all the way through.
Add salt, coconut milk, cayenne pepper, cinnamon, and pepper over the prepared potatoes. Toss until well coated.
Place the potatoes inside the preheated oven and roast for about 30 minutes. Remove from the oven and let them rest for a few minutes.
For the Maple-Pecan Crumble:
Add brown sugar, shredded coconut, pecans, and maple syrup into a mixing bowl. Stir everything until well blended.
Pour the Maple-Pecan Crumble over the potatoes and make sure to coat them.
Put the potatoes back in the oven, and bake for 30 more minutes or until done.
Remove from the oven, then stuff each potato with mini marshmallows.
Put them back in the oven one last time, then broil for a few more minutes or until they turn golden brown.
Serve immediately and enjoy!