Blueberry & Walnut Stuffed Sweet Potatoes are a great, wholesome recipe that the whole family will enjoy! They make a great side to any entrée, or a delicious breakfast!
Thank you, U.S. Highbush Blueberry Council, for sponsoring this post. As always, all thoughts and opinions are truly my own.
Did you know that February is American Heart Month?! American Heart Month is a time designated to encouraging individuals to focus on their heart health and find ways to get their families, friends and communities involved. A few easy ways that you can get involved is to check for local events that are taking place in your community, and participate while keeping yourself safe by wearing your mask and practicing social distancing.
Another way to get involved is to encourage healthy habits to help mitigate heart disease risks. These habits could include reducing the amount of sodium in your daily diet regimen and/or staying active and taking the time to increase your physical activity. Increasing your physical activity doesn’t have to be hard—it can be as simple as going for a family walk or doing a virtual yoga class.
During this month, I like to get my family involved by creating wholesome recipes, such as these Blueberry & Walnut Stuffed Sweet Potatoes, and educating them on the health benefits. My kids already know that walnuts provide good fats, but they were super surprised to find out that as part of healthy eating patterns, fruits, including blueberries, also provide some benefits that may improve heart health.
Did You Know…???
Blueberries are certified as a heart-healthy food through the American Heart Association Heart-Check Food Certification Program. Disclaimer: Heart-Check certification does not apply to information or recipes unless expressly stated. They are a good source of fiber, which has been associated with reducing the risk of many chronic diseases, including cardiovascular disease, and may be protective against certain types of cancers.
Blueberries are also a good source of vitamin C. One serving (1 handful or 1 cup) of blueberries provides 16 percent of the daily recommended amount of vitamin C. Vitamin C is extremely important for our overall health. It helps the immune system work properly and it helps to protect cells from damage caused by free radicals.
Blueberries are a staple in my home because they are a convenient food that can be eaten on-the-go. And they‘re snacking all-stars – quick, dependable and total team players! So why not grab a boost of blue?
How to Make Stuffed Sweet Potatoes
These Blueberry & Walnut Stuffed Sweet Potatoes are very easy to make and require very little prep work. Start by preheating your oven to 375 degrees F. Wrap your pre-washed sweet potatoes in foil and place them on a baking sheet. Bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the potatoes are done, let them set for about 10 minutes to cool.
Now it’s time for the fun part—the toppings! I like to let the kids help with this part. It’s so much fun to see what type of creative combinations they come up with. The great thing about this recipe is that you can customize is based on your preference. You can keep it simple with a few nuts and fruit, or you can jazz it up and add granola, coconut, or even chocolate chips!
For this recipe, you can choose to use fresh or frozen blueberries. Both varieties contain beneficial vitamins and minerals, such as vitamin C, vitamin K, manganese and potassium, so you don’t have to worry about missing out on those important nutrients. Frozen blueberries are picked at the peak of ripeness and are quickly frozen to help preserve quality and nutrients.
Once you split the sweet potatoes open and add the blueberries and sprinkle a dash of cinnamon and crushed walnuts on top. For the finishing touch, my oldest son decided to add a drizzle of honey which made this recipe even more amazing!
These Blueberry & Walnut Stuffed Sweet Potatoes are perfect side for any meal, or they can be enjoyed as a tasty breakfast! It’s the most perfect way to celebrate American Heart Month! Enjoy!
Blueberry & Walnut Stuffed Sweet Potatoes
- 4 large sweet potatoes
- 2 cups fresh or frozen blueberries
- 1 cup walnuts crushed
- 2 teaspoons ground cinnamon
- Optional: ¼ cup honey
Preheat oven to 375 degrees F.
Wash sweet potatoes thoroughly. Pierce holes in the all over 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.
Slice cooked sweet potatoes in halve length wise and use a fork to fluff up the potatoes.
Top each sweet potato with blueberries, walnuts, and cinnamon. Drizzle with honey, if desired, and Enjoy!