two timing taters (w/ pecan and blueberries)

Sweet potatoes, in my opinion, are one of nature’s delicacies. They are very much a staple in my diet. While I don’t ever think I will get tired of them alone with simply a few dashes of cinnamon and salt, it’s fun to mix things up every once in a while, and that’s where this recipe comes into play. Originally I found the recipe for these while just borden browsing through paleo foodie blogs I enjoy most, but when I saw a picture of these savory potatoes I knew they had to be the next things I tried in the kitchen. I have made them twice now for two different groups and both LOVED them. They are the perfect combination of sweet with the natural sugars in the both the potato and the blueberries and savory with the skillet-toasted pecans. This recipe is perfect for fall and winter meals- a simple and easy rendition of twice baked potatoes (just without all the butter and dairy). Thank you for this recipe: http://bravoforpaleo.com/2015/07/21/twice-baked-sweet-potatoes-with-blueberries-and-pecans/

A few tips: I cooked the sweet potatoes in the oven for 1 hour at 400 degrees to ensure they are soft and cooked enough to be easily scooped out of the skin. *Also, this recipe can be made even sweeter (literally) if you add a drizzle of honey or maple syrup before the 2nd time baking.

*If on Whole30, leave out the added honey/maple syrup.