Pecan & Blueberry Stuffed Sweet Potato

Submitted by: Created in partnership with the U.S. Highbush Blueberry Council

Celebrate North America’s native crops with this flavor-packed breakfast or side dish.

Ingredients

  • ½ cup chopped pecans
  • 4 large sweet potatoes
  • 2 cups fresh or frozen blueberries
  • 2 tsp ground cinnamon

Method

  1. Preheat oven to 375o
  2. 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.
  3. Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
  4. Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!

Nutrition facts

Calories

351

Fat

10.4g

Sat Fat

1.0g

Sodium

85.5mg

Carbs

62.3g

Fiber

11.5g

Protein

6.6g

If you liked this, why not try...

Submit Your Recipe

Share your tried and true pecan recipes with us and have them featured on our site!

Pecans possess many impressive health benefits.

When it comes to America’s native nut, great taste is just the beginning. Heart-healthy with power-packed protein, this nutrient-dense nut boasts multiple health-promoting nutrients and bioactive compounds. The pecan has rightfully earned its reputation as a nutrition powerhouse.

American Pecan

Find us here:

Follow us for quick and easy pecan recipes, nut news, videos, and more.