Coconut Twice-Baked Sweet Potatoes Recipe

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with coconut milk. Stir in the syrup, ginger, adobo sauce and salt. Spoon into potato shells. Place on a baking sheet. Sprinkle with pecans and coconut. Bake at 350 ° for 20-25 minutes or until heated through.