Open Arms of Minnesota

Weekly Recipe #312: Twice Baked Sweet Potatoes with Blueberries and Pecans

Twice Baked Sweet Potatoes
Photo credit: CookinCanuck/Flickr

By Angela Moriarty, Dietetic Intern [University of Minnesota – Fairview]

Who doesn’t love the warm smell of baked sweet potatoes around the holiday season? The aroma brings be back to my grandma’s home on Thanksgiving Day.

Here is a twist on the classic sweet potato casserole – adding a crunchy and fruitful flare! You can enjoy these as a seasonal side dish or as a fall dessert.

Twice Baked Sweet Potatoes with Blueberries and Pecans

  • 3 sweet potatoes
  • ½ tbsp. butter or coconut oil
  • 2/3 cup pecans
  • 1/3 cup blueberries, fresh or frozen
  • Cinnamon and nutmeg to taste
  • Optional: Garnish with brown sugar


  1. Preheat oven to 400 F
  2. Wash sweet potatoes and place in the oven whole on a baking sheet. Cook until a fork can easily puncture the sweet potato (40-50 min).
  3. While the potatoes are baking, melt the butter or oil on a skillet on medium heat. Add the pecans and stir, allowing them to be toasted.
  4. Add the blueberries to the skillet and stir together. Turn off the heat when the blueberries are warm and set aside.
  5. After the potatoes are removed from the oven (leave oven on), cut them in half. After they have cooled enough to hold, scoop out all the potato flesh from the skins into one medium sized bowl (keep the skins intact!).
  6. Fold in ¾ of the pecan/blueberry mixture into the sweet potato flesh. Add cinnamon and nutmeg, as you like.
  7. Take a large spoon and scoop the new mixture of sweet potato back into the potato skin halves. Place them back in the oven for 7-10 minutes, or until slightly crispy on top.
  8. Top the sweet potato halves with the remaining pecan/blueberry mixture. (Optional: toss the remaining ¼ of pecan/blueberry mixture with brown sugar and cinnamon for a sweeter version).

Nutrition Information:

Per serving: 150 calories, 10 g fat (1.5 g saturated fat), 35 mg sodium, 16 g carbohydrate (4 g sugar), 3 g fiber, 2 g protein


More from Open Arms

Bake Sale Graphic

Great Minnesota Bake Sale 2024

OPEN ARMS LAUNCHES INAUGURAL “GREAT MINNESOTA BAKE SALE” FOR IMMEDIATE RELEASE Contact: Ethan Armstrong [email protected] Cell: 320-815-2351 Minneapolis, MN, [7 June 2024] – Open Arms of Minnesota is thrilled to announce the launch of the first-ever Great Minnesota Bake Sale, set to take place

Read More »
Prida cap

Pride 2024

HAPPY PRIDE FROM OPEN ARMS! June is here, ushering in Pride Month—a time of great significance for Open Arms and our entire community. Our journey began nearly 40 years ago during the HIV/AIDS crisis, and with the support of a passionate and committed community,

Read More »

Thank You Graduating Cristo Rey Student Interns

Cristo Rey Students Wrap Up Internship With Open Arms Congrats to Cristo Rey student interns, Betsabe and Kai, who will graduate from high school this spring! Cristo Rey, a Catholic coeducational high school located in the Phillips neighborhood, developed an internship program with Open

Read More »
End Of Year Giving Graphic

Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!