Twice Baked Sweet Potatoes
Im low carb and keto because I can't ever pass up a good sweet potato! Its delicious! So here is a recipe that I made by accident a few years ago that I haven't stopped making. I wanted to share the full recipe with you but had to get all the measurements down right. This eye ball thing wouldn't work to well if I didn't.
6 large sweet potatoes (you can make this recipe with smaller potatoes)
1 tablespoon of olive oil
1/2 teaspoon pumpkin pie spice
pinch of cayenne pepper
1 teaspoon sea salt
1/2 teaspoon cinnamon - plus more for topping
2 tablespoons butter (softened) plus more for topping
Heat oven to 375 Degrees.
Clean and dry your sweet potatoes, using a fork prick your potatoes all over. Place on a baking sheet and roast them for 45 to 55 minutes or until tender, let cool for about 15 minutes before handling.
Cut top third off each potato lengthwise and scrape out the insides into a medium size bowl. Place the largest parts of the potato skins on a foiled baking sheet, throw out remaining skins.
Add the pie spice, cayenne, salt, cinnamon and butter and give it a good mix.
Spoon the mixture back into the potato skins and sprinkle with cinnamon and add a little dollop of butter on each.
Place potatoes back in the oven for 8/10 minutes.
Ready to eat!