Baked.

Happy Ash Wednesday my little pretties (in the gnarliest Wicked Witch of the West voice ever)!

How was your Fat Tuesday? Mine was great! I had a job interview and discovered what I already knew, so I guess I can thank myself for being so damn smart. Word of advice: never let anyone make you feel less valuable than you are. Because I sure don't. College degree. Check. Tons of experience. Check. Nine dollars an hour...peace out! Their loss. Anyway, to blow off my steam I did some therapeutic shopping with my birthday money at Sur La Table. I die. Thank God for the clearance section. Now that I am done with my little rant for the week, I bet you are wondering who that special winner of my Chobani Giveaway is. The random winner is...

Sarah from The Pajama Chef! Yay Sarah! I am so excited for you to get to try these ah-mazing Chobani flavors!  Sarah, contact me at chuychuychels@yahoo.com with contact information.

Moving on to the good stuff, today I want to get totally baked with you. Yes, I said it, baked. Geez...no, not the "I'm so high as a kite I can see Alaska from my house" baked, and not the "I have 40 tan lines from falling asleep while laying in the sun on a beach" baked. No, this is the best kind of baked...twice baked, sweet potatoes, that is. Yes, people, I am talking about the kind of baked that we all know and love. 

Our favorite sweet potato

 gets turned into an even sweeter, browned and melted kind of baked symphony 

then taken out of the oven, cooled, and skinned of it's beautiful filling, which gets whipped into a delicious coco-nutty concoction,

 thrown into two ramekins, and baked a second time until it reaches a caramel-colored perfection, with crispy outer edges, and a gooey inside.

That was an awesome run-on sentence.

Hey, it's whatever.

Wham, Bam, Thank You!

I am off to get some ashes, but I would love to know HOW DO YOU LIKE YOUR SWEET POTATOES?

Twice Baked Sweet Potatoes with Toasted Coconut:


Ingredients:
1 T. melted coconut oil
1 large sweet potato
1/4 c. coconut milk (I used Thai Kitchen)
1/2 T. cinnamon
1 T. agave nectar (or honey)
1/2 t. sea salt
2 t. unsweetened shredded coconut, divided
melted coconut oil, as needed


Instructions:
1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Cut the sweet potato in half, crosswise. 
2. Rub the sweet potato halves with the melted coconut oil.
3. Arrange the sweet potato halves so that they are standing up on the prepared baking sheet. Bake for 45 minutes, turning them once during the cooking time.
4. When the sweet potatoes are soft (check by piercing with a fork), take them out of the oven and allow to cool completely.
5. Scrape the flesh of each sweet potato halve into a medium mixing bowl. Add the coconut milk and mash together using a potato masher.
6. Stir in the cinnamon, salt, and agave.
7. Spoon the sweet potato mixture into two small ramekins, each well oiled with coconut oil. 
8. Top each ramekin with 1 t. of the shredded coconut. Drizzle each with a bit of coconut oil.
9. Bake for 30-40 minutes or until the coconut is slightly golden.


MANGIA!!!