3 sweet potatoes
1/2 tablespoon butter
2/3 cup pecans
1/3 cup blueberries, fresh or frozen
Preheat the oven to 400 degrees 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 in a skillet on medium heat. Add the 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 the 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 the pecan blueberry mixture into 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!
Recipe inspired by: Bravo for Paleo