Blueberry & Rosemary Stuffed Sweet Potatoes

It started with a memory of my grandmother’s kitchen – a warm, comforting space filled with the scent of rosemary and the sweet, tart burst of blueberries. I’ve always been fascinated by how simple ingredients can create so much depth and character. This recipe is a tribute to that, a way to celebrate the beauty and bounty of blueberries. It’s a little decadent, a little rustic, and completely addictive – especially when the blueberries are ripe and bursting.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 45-60 minutes Ingredients:

• 6-8 medium sweet potatoes
• 1 ½ cups fresh or frozen blueberries
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise (full-fat, for best results)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Wash and scrub the sweet potatoes thoroughly.
3. Using a fork, carefully pierce each sweet potato all over – this allows the filling to seep in!
4. In a medium bowl, combine the blueberries, garlic, rosemary, salt, and pepper.
5. Stuff each sweet potato with the blueberry mixture.
6. Drizzle with olive oil and spread a little mayonnaise on top.
7. Bake for 45-60 minutes, or until the sweet potatoes are tender and the blueberries are bursting. A fork should easily pierce through the center of a potato.

Serving Suggestions: Serve warm, garnished with a sprig of rosemary. A dollop of crème fraîche or sour cream would be a lovely addition.

History Snippet: Blueberries originated in Eastern Europe and have been prized for centuries. The modern variety we know today is a relatively recent development, largely due to the efforts of botanist and explorer, John Pemberton, who was searching for a cure for headaches. He created a medicinal syrup that contained blueberries, and it became a popular health tonic. It's a wonderfully simple connection between nature and healing.

Recipe Notes: For a richer flavor, you could add a tablespoon of finely chopped walnuts or pecans to the blueberry mixture. You can also adjust the amount of rosemary to your preference – a little goes a long way!