Easy Dinner: Wild Blueberry Twice Baked Sweet Potato


The first time I watched my husband dress his baked sweet potato I was speechless. Although it was quite a few years ago, I remember it as though it were yesterday. I stared in horror as he packed a 4 oz. ramekin to the brim with brown sugar, and then without a care in the world, poured it all over his steaming sweet potato. I couldn’t believe what I was seeing.

Twice Baked Sweet Potato with Wild Blueberries

Ever since that day, I set out to create a baked sweet potato that he would deem sweet enough and that I would deem, at the very least, appropriate for human consumption. After years of trying, my husband has finally met his match with this Wild Blueberry Twice Baked Sweet Potato recipe.

The flesh of the sweet potato is baked once to perfection and then carefully scooped out of its shell. It’s then mixed with creamy ricotta cheese, cinnamon, allspice, nutmeg, vanilla, and a little bit of real maple syrup. The velvety mixture is then stuffed back into the cooked potato to be heated again, after which it is smothered with warmed Wild Blueberries. The result is a creamy double-baked delight, with the perfect amount of sweet and savory. This Wild Blueberry sweet potato is great for an easy fall weeknight dinner, served alongside a hearty kale salad. You could also take your Thanksgiving menu to the next level by serving this baked sweet potato as a fun side dish option.

Wild Blueberry Stuffed Sweet Potato

In addition to its great flavor, this twice-baked sweet potato smothered with warm Wild Blueberries is also loaded with nutrients. Wild Blueberries are not your ordinary berry. For one, farmers do not plant Wild Blueberries; they actually grow in the wild. They thrive in the thin glacial soils and harsh northern climate of Maine, Eastern Canada, and Quebec – the very same environment where these tiny potent berries have grown naturally for 10,000 years. Because Wild Blueberries live and thrive in the harshest of climates, they are forced to produce high levels of antioxidants. This gives them a potent blueberry taste and nutrition edge that regular blueberries just can’t match.

Let’s not forget the delicious vehicle for our Wild Blueberry consumption, the sweet potato! Loaded with beta carotene, vitamin C, and fiber, this duo is a match made in nutrition heaven.

Wild Blueberry Stuffed Sweet Potato

My husband has since been enjoying a baked sweet potato every day. I love knowing that he is getting a healthy dose of nutrient rich Wild Blueberries along with his sweet potato fix!

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Twice Baked Sweet Potato with Wild Blueberries

1 large sweet potato, cleaned

½ cup Wild Blueberries

1-2 Tbsp ricotta cheese (determine by size of sweet potato)

2 Tbsp roasted pecan pieces

1 tsp real maple syrup (plus more for drizzling)

¼ tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice

¼ tsp vanilla extract

Pinch of sea salt

Preheat oven to 375 degrees. Poke holes in baked potato and wrap in aluminum foil. Bake 45-60 minutes, depending on the size of the potato. You will know it’s done if a knife slides easily into the center of the potato. Once cooled, carefully slice open top of potato and scoop out flesh into a small bowl. Place potato shell onto small baking dish or cookie sheet. To the potato flesh, add ricotta cheese, spices, maple syrup and mix until well combined. Taste and adjust spices as necessary. Carefully spoon mixture back into potato shell and reheat in oven until warmed through, about 10 minutes, depending on how long you cooled potato.

While sweet potato is reheating, toast pecans in dry sauté pan until fragrant. Set aside. Heat Wild Blueberries in small sauce pan until warmed through.

Serve sweet potato topped with Wild Blueberries, sprinkle with pecans, and drizzle maple syrup, if desired.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.

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