Blueberry and Pecan Stuffed Sweet Potato
Celebrate North America’s native crops with this flavor-packed breakfast or side dish.
- 4 Large Sweet Potatoes
- 2 C. Fresh or Frozen Blueberries
- 1/2 C. Pecan Pieces
- 2 tsp. Ground Cinnamon
- Preheat oven to 375°F.
- Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
- Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
- Top each sweet potato with blueberries, pecan pieces, and cinnamon. Drizzle with honey, if desired, and enjoy!
Recipe created in partnership with the Produce for Better Health Foundation, American Pecan Council and US Highbush Blueberry Council.
Blueberry and Pecan Stuffed Sweet Potato is a sweet and savory way to boost both your fruit and veggie intake. Find more nutritious recipes on our Dietitian’s Corner page!
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