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Vegan Twice-Baked Sweet Potatoes with Pineapple and Coconut
Ingredients
  • subheading: For The Baked Sweet Potatoes:
  • 2 medium Sweet Potatoes, about 7 to 9 ounces, washed and dried
  • 1 teaspoon Oil (we used coconut oil)
  • subheading: For The Filling:
  • ½ teaspoon Cinnamon
  • ½ teaspoon Orange Zest
  • ¼ teaspoon Fresh Ginger Root, peeled, finely grated
  • Pinch Fine Sea Salt
  • ¼ cup Chopped Pecans, divided
  • 1 tablespoon Raisins, chopped, divided
  • subheading: Toppings:
  • 1 cup Pineapple Chunks, (if using canned, drain before measuring)
  • 2 tablespoons Coconut Butter, (in a creamy and stirrable state)
  • 3 tablespoons Unsweetened Flaked Coconut, toasted (*see note)
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