Beauty Food & Drink Uncategorized

Recipe Friday – Twice Baked Blueberry Sweet Potatoes

August 5, 2016

IngredientsOne of the good things about eating more plant based foods and watching our sugar intake is how much better we feel. The flip side is, that after time goes on, a few cravings will kick in. One of the best ways we found to curb our sugar cravings is to eat some sweet, dessert-like foods that are actually good for you too! So, we scanned Pinterest for some ideas and found this delicious recipe for Twiced baked Blueberry sweet potatoes by Chef Robert & Monica (Blog: Bravo for Paleo)

sweet-potato-nutrients-infographic

For those of you who have been following a plant-based diet for awhile now, I think you have already figured out how awesome sweet potatoes are! If you’re like us, you might not have realized what a super food sweet potatoes are! According to Thomas M. Campbell, MD, the medical director of the T. Colin Campbell Center for Nutrition Studies, there are some cultures that have sweet potato as their main staple and are able to avoid heart disease.

Sweet Potato and Blueberries Sweet Potato Close up
Sweet Potatoes: So, in addition to all of the heart benefits, the nutrients in sweet potatoes will help to keep skin smooth, keep cell division running smoothly, and regenerate collagen. And, although they are sweet, they don’t give you the glycemic spike that, according to Jolene Hart, could contribute to blemishes.

Blueberries: Berries are some of the best lower glycemic fruits to eat because they offer up so many antioxidants. Plus, they are also rich in fiber, Vitamin C, and potassium.
Pecans: Rich source in monounsaturated fatty acids like oleic acid & great source of phenolic antioxidants. Rich in vitamin E, rich source of minerals such as manganese, potassium, calcium, iron, magnesium, zinc.
Warm blueberries and toasted pecans over a sweet potato! Ahhh…seriously it’s so good. It felt like we were eating a dessert and our sugar cravings subsided.

INGREDIENTS:

  •   1/3 cup Blueberries
  •   3 Sweet potatoes
  •   1/2 tbsp Coconut oil
  •   2/3 cup Pecans

METHOD:

* Preheat oven to 400 F

* Place sweet potatoes in oven on a baking sheet. Cook until fork can easily puncture the sweet potato. (About 40-50 minutes)

* While potatoes are baking, melt the coconut oil on a skillet on medium heat. The add pecans & stir, allowing them to be toasted. Add blueberries to skillet & stir into pecans. Turn off heat when the blueberries are warm & fully incorporated. Set 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 add half of the pecan/blueberry mixture to your potato bowl.

* Scoop out potato mixture evenly back into potato skins. Place back in the oven for 7-10 minutes, or until potato forms a crispy top.

Yum!

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