Keith’s Twice Baked Coco Yams

Keith Lorren shares his famous recipe for twice baked sweet potatoes with coconut, ginger, and walnuts.

 

 

Ingredients

FOR THE SWEET POTATOES

  • 6 small yams or sweet potato
  • 2 teaspoons Keith’s Dessert Spice
  • 2 teaspoon finely minced fresh ginger
  • 1/3 cups coconut milk
  • splash of coconut rum
  • 1 teaspoon vanilla
  • 1/2 cup softened cream cheese
  • 6 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 egg
  • Oil for baking dish
  • chopped walnuts for garnish

FOR THE MERINGUE

  • 3 egg whites
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 teaspoons almond extract
  • 1 teaspoon lemon juice
  • pinch of cream of tarter (optional)

Directions

PREPARE THE POTATOES

  1. Wrap yams in foil and bake at 400 degrees until tender, about 1 hour and 25 minutes. 
  2. Remove from oven and allow to cool enough to handle. 
  3. Slice 1/4 inch slice off of the long side of the potato and scoop out the flesh with a spoon. Leave enough flesh so that the potato can retain its shape.
  4. Repeat with the remaining potatoes.
  5. Mash the flesh of the potato with all ingredients except oil until well combined. 
  6. Taste and adjust flavor, if desired, with sugar & spice
  7. Gently fill each skin with the potato mixture. 
  8. Return the potatoes to the oven and bake uncovered at 375 for about 20 minutes. 
  9. Remove from oven and top with meringue and chopped walnuts. 
  10. Increase the heat to a low broil. 
  11. Bake for about 10 minutes or until meringue has turned golden brown.

PREPARE THE MERINGUE

  1. In a mixing bowl, add the salt, vanilla, and the lemon juice to the egg whites and beat until foamy. 
  2. Add the 6 tablespoons of sugar, 1 tablespoon at a time, until sugar dissolves and stiff peaks develop.