Blueberry & Walnut-Stuffed Sweet Potatoes

Blueberry & Walnut-Stuffed Sweet Potatoes

Sweet potatoes, blueberries and walnuts, oh my! For a plant-powered side with a juicy boost of blue and pleasurable crunch, this recipe was made just for you. If you’re in the mood for an extra hint of sweetness, top with a drizzle of honey.

Made in partnership Beautiful Eats & Things.



  • 4 large sweet potatoes
  • 2 cups fresh or frozen blueberries
  • 1 cup walnuts crushed
  • 2 teaspoons ground cinnamon



  1. Preheat oven to 375°F.
  2. 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.
  3. Slice cooked sweet potatoes in halve length wise and use a fork to fluff up the potatoes.
  4. Top each sweet potato with blueberries, walnuts and cinnamon. Drizzle with honey, if desired, and enjoy!


  • Drizzle potatoes with 1/4 cup of honey, if desired.


  • Nutritional analysis used fresh blueberries and did not include optional honey.