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Baked Sweet Potatoes with Citrus

Baked Sweet Potatoes with Citrus

Adapted from my book,Boost Your Metabolism, this recipe for Baked Sweet Potatoes with Citrus is yum, yum, YUM-licious!

Toss those out-dated marshmallow sugar-laden sweet potato casserole recipes! Enjoy the fresh flavors of baked sweet potatoes, coconut butter, ginger root, and orange.

This recipe for Baked Sweet potatoes with Citrus takes sweet potato halves and combines them with orange juice, mandarin orange, fresh ginger root, and coconut butter for a uniquely delicious twist on the classic holiday Sweet Potato Casserole. Each potato half serves as an individual portion. A great side dish for roasted turkey, chicken, fish, or as a meal with a simple salad.

Sweet potatoes are a great source of vitamin C, antioxidants, fiber and other nutrients not to mention they taste good. Citrus and superfood walnuts make this recipe one of the healthiest for the holiday dinner table.

NOTE: Substitute equal amounts almonds or pecans for walnuts, if desired.

Helpful Tips:

  • Roast the sweet potatoes
  • Use a melon baller or soup spoon to scoop out the flesh
  • Add the orange juice a little at time to desired consistency
  • Consider adding chopped fresh herbs such as cilantro or mint
  • Drizzle the finished product with a good quality extra virgin olive oil

Nutrition:
Serving size: 1
Calories:153.6
Fat: 5.8g
Carbohydrates: 24.3g
Protein: 3.0g
Fiber: 4.1g
Sodium: 226.5mg

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Recipe

Baked Citrus Sweet Potatoes
Side Dishes
Baked Sweet Potatoes with Citrus - individual servings of twice baked sweet potato with combination of orange, ginger, and coconut butter

Ingredients

3 large sweet potatoes
1/4 cup orange juice
2 tablespoons coconut butter
1/8 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tablespoon minced ginger root
2 mandarin oranges, roughly chopped
1/4 cup roughly chopped toasted walnuts

Instructions

Preheat oven to 400*F.
Line a baking sheet with parchment paper.
Pierce potatoes with a fork and bake until tender, about 1 hour.
Remove from the oven and leave the oven set at 400*F.
Halve the sweet potatoes lengthwise and scoop out the pulp and place pulp into a large mixing bowl, being careful not to break the skins of the sweet potato.
Set skins onto the baking sheet.
Mash the sweet potato pulp with orange juice, coconut butter, salt, pepper, and ginger.
Stir in the orange pieces and spoon the mixture into the skins.
Top with walnuts and bake until heated through, about 15 minutes.
Serve hot.
*For presentation, place on a decorative platter; serve one-half baked sweet potato per person.

Serves

6

Preparation Time (hrs/min)

0, 20

Cooking Time (hrs/min)

1, 20

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