Twice Baked Sweet Potatoes with Blueberries and Pecans

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/3 cup Blueberries, frozen or fresh
  • 3 Sweet potatoes

• Oils & Vinegars

  • 1/2 tbsp Butter or coconut oil

• Nuts & Seeds

  • 2/3 cup Pecans

Found on bravoforpaleo.com

Description

Ingredients

• 3 sweet potatoes
• 1/2 Tablespoon butter or coconut oil
• 2/3 cup pecans
• 1/3 cup blueberries, frozen or fresh

Directions

• Preheat the oven to 400 F. Place sweet potatoes in the oven on a baking sheet. Cook until a fork can easily puncture the sweet potato (about 40-50 minutes). While the potatoes are baking, melt the butter or oil on a skillet on medium heat. Then add pecans and stir, allowing them to be toasted. Add blueberries to skillet and stir into pecans. Turn off heat, when blueberries are warm and fully incorporated. Put aside. After sweet potatoes are removed from the oven, cut them in half. Scoop out the potato (from the skin) into a medium sized bowl. Repeat this for each potato. Then incorporate 1/2 of the pecan blueberry mixture to your potato bowl. Scoop out the potato mixture evenly back into the potato skins. Place back in the oven for 7-10 minutes, or until the potato forms a crispy top. Enjoy!