Blueberry Japanese Sweet Potato

Serves: One

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

This dish tastes exactly like blueberry pie! Yet, it is healthy and can be a meal!

Screen Shot 2017-04-08 at 12.24.06 PM


  • One Japanese sweet potato
  • 1/3 of a cup of wild blueberries
  • 1/2 of a tsp. of cinnamon
  • One-two tbsp. of maple syrup, or more if you would like 🙂

How to make:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash and dry the Japanese sweet potato.
  3. With a fork, stab the potato multiple times on each side.
  4. Cook the potato for one hour to one hour and a half.*
  5. In a small pot, warm the wild blueberries on the stove until they are to the temperature of your liking.
  6. Once the potato is done cooking, slice it down the middle.
  7. Pour and mix the wild blueberries, cinnamon, and maple syrup into the potato.
  8. Enjoy!

*The larger your potato, the longer it will take to cook. You will know that it is done cooking when you can easily poke it with a fork.

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