Pecan & Blueberry Stuffed Sweet Potato

DESCRIPTION

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

INSTRUCTIONS

1. Preheat oven to 375^o
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!