The Spice King’s Twice Baked Coco Yams

The Spice King’s Twice Baked Coco Yams

The Spice King shares his famous recipe for twice baked sweet potatoes with coconut, ginger, and walnuts.



  • 6 small yams or sweet potato
  • 2 teaspoons The Spice King Gourmet 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


  • 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)



  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.


  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.