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
Ingredients:

  • 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

Directions:

  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 OPEN ARMS RECIPES>>

More from Open Arms

Pop-Up Dinner, April ’24

Blossom, April Pop-Up Dinner Set For April 11 in St. Paul Get ready to take your taste buds for a wild ride with our awe-inspiring Pop-Up Dinner set for Thursday, April 11 at 6:30 p.m. in the St. Paul Kitchen and Campus! Throughout the year,

Read More »
Nate with bag

Client Meal Delivery Bags

Open Arms Introduces New & Improved Meal Delivery Bags At Open Arms of Minnesota, we approach every facet of our programming with the utmost dedication. We believe that every element, from the tiniest grain of rice to the smallest kernel of corn, holds significance.

Read More »
Mercedes and Hal, clients.

Our Clients In Focus: Mercedes & Hal

Meet Mercedes, one of the nearly 200 caregivers Open Arms is currently serving and her husband, Hal. When Hal was diagnosed with Congestive Heart Failure last year, Mercedes faced new challenges, including his new diet. When Mercedes needed help, Open Arms entered the picture and changed everything.  

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!