Roasted Blackberry and Apple Stuffed Sweet Potatoes

The most perfect breakfast, lunch, or even dinner during vata season. You will love this grounding Roasted Blackberry and Apple Stuffed Sweet Potatoes recipe because it’s incredibly warming, simple, and so nourishing during cooler autumn months. Oregon blackberries taste incredible roasted alongside of crisp apples and sprinkled with cinnamon and nutmeg. When roasted, the blackberries taste incredibly rich and sweet and are complimented by the tart crispness of roasted apple

Recipe by Kate of

oregon berries vegukate roasted blackberry and apple stuffed sweet potatoes


1 large garnet yam, cut in half lengthwise
1 Cfrozen Oregon blackberries
1 large crisp apple, skin peeled and chopped
1 T coconut oil or vanilla ghee
1/4 t ground nutmeg
1/2 t cinnamon

1/4 C coconut flakes
A few handfuls of granola
1/4 C pecans or walnuts
Cinnamon tahini drizzle: 4 T tahini + 1/4 t cinnamon


Step 1
Preheat oven to 400 degrees F and line two baking trays with parchment paper.

Step 2
Add sliced sweet potatoes (cut side down) to one baking tray. Bake for 30-40 minutes, or until soft and tender.

Step 3
Add frozen berries and sliced apple to other lined tray. Sprinkle with cinnamon and nutmeg and drizzle with melted coconut oil or ghee. Roast for 25 minutes, or until apples are tender and berries have burst. Remove from oven.

Step 4 
Flip sweet potatoes over and use a fork to carefully mash the inside of flesh. Top each sweet potato with roasted apples and berries, toppings of choice, and a drizzle of cinnamon tahini. To make the cinnamon tahini drizzle, simply whisk the two ingredients together. If the tahini is too thick, add in a splash of water. Enjoy!