Loaded Sweet Potato with Cinnamon Apple and Coconut Yogurt

Preheat oven to 425 degrees F (220 degrees C).

Use a fork to poke holes in the Sweet Potatoes (2).

Place them on the parchment-lined baking tray. Bake in the oven for 45-60 minutes until fork tender.

Prepare the cinnamon apple topping. In a saucepan over medium heat, melt the Salted Butter (1 Tbsp). Then, add the Fuji Apple (1), Maple Syrup (2 tsp), 1 tsp of zest and 1 Tbsp of juice from Lemon Zest (1), Pumpkin Pie Spice (1 tsp), Salt (1 pinch), and a Cinnamon Stick (1). Occasionally stir. Cook for about 10 minutes or until the apples start to soften but not fall apart.

Cut each sweet potato in the middle half lengthwise. Use a spoon or fork to mix the sweet potato within the shell.

Top with cinnamon apple topping, Unsweetened Coconut Yogurt (4 Tbsp), and Pecans (1/2 cup) and serve.