Sweet potatoes, blueberries and walnuts combine for a plant-powered side with a juicy boost of blue and a pleasurable crunch.
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!
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