Blueberries and Sweet Potatoes Recipe

From Dorothy McNett's Recipe Book.

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Blueberries and Sweet Potatoes

From Dorothy McNett's recipes at Fruits and vegetables are perfect mates! Try this tasty match when fresh blueberries are in season. If you have some nutritional yeast (nooch) sprinkle some on top just before serving.

1-2 yams or sweet potatoes
soft unsalted butter, or coconut butter, etc.
salt and pepper, as desired
green salad leaves
about 1/4 cup fresh blueberries per potato
sprinkle of local honey

Scrub the potatoes but do not peel them. Cook 3-4 minutes each in microwave oven, or bake or roast them in a 350 degree oven for about 30 minutes. To serve, remove peeling if desired. Mash up the potato a bit with some soft butter, adding salt and pepper as desired. Pile onto a lettuce leaf and then top with fresh blueberries and a dash of honey.

Recipe created 2014-05-06.

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