Dessert Loaded Twice Baked Sweet Potatoes
A delicious and nutritious dessert featuring sweet potatoes loaded with a sweet and creamy filling, baked to perfection.
Ingredients
Sweet Potatoes
- 3 pieces Sweet Potatoes (Mine totaled 475g)
- 1 teaspoon Vanilla Extract
- 1 container Greek Yogurt ((5.3 Ounces))
- 1 tablespoon Butter (Melted)
- 2 tablespoons Sweetener (Erythritol preferred)
- 2 teaspoons Brown Sugar Substitute
- ½ teaspoon Ground Cinnamon
- 2 scoops Protein Powder (Vanilla preferred)
- 30 g Pecans (Crushed)
- ¼ cup Coconut Flour
Instructions
- Wash and poke sweet potatoes with a fork.
- Cook in oven for 40-50 minutes or microwave for 12-15 minutes, flipping halfway.
- Cut in half and scoop out the insides.
- Mix all ingredients except coconut flour.
- Gradually add coconut flour until thickened.
- Fill skins with mixture and bake at 350°F for 40 minutes.
Notes
Ensure sweet potatoes are cooked thoroughly for best texture.