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• Preheat the oven to 190°C.
• Place the sweet potatoes on a baking sheet and bake for 1 hour, or until completely baked.
• Remove from the oven and set aside to cool.
• When cool enough to handle, slice them in half lengthwise and use a spoon to scoop out the orange flesh and place it in a large bowl. Reserve the sweet potato skins.
• Mash the sweet potato flesh, adding the orange juice, cinnamon, sea salt and raw sugar. Stir in the chopped prunes.
• Fill the empty sweet potato skins with this mixture and place them on a baking sheet.
• Bake for 15 minutes, until they are golden on top. Serve garnished with thinly sliced green onion before serving, if desired.