The U.S. Department of Agriculture (USDA) suggests filling half of your plate with fruits and vegetables. While this may seem difficult, summer-fresh fruit from Chile provides for year round availability and daily use in a variety of healthful recipes.

Enjoy this healthful dish with the whole family, and find more healthful recipes at

Fresh Grapes-Pear-Almond Stuffed Sweet Potatoes
Yield: 8 servings
Prep. Time: 20 minutes
Bake Time: 1 hour, 25 minutes
Cook Time: 12 minutes

4 medium sweet potatoes (3 1/2 pounds)
3/4 cup sliced almonds
1/4 cup butter
1 Red Bartlett pear, chopped
1/2 cup halved grapes
1/4 cup firmly packed brown sugar
1 tablespoon honey
1/4 teaspoon ground cinnamon

Place potatoes on aluminum foil-lined baking sheet. Bake at 425°F for 1 hour to 1 hour and 15 minutes or until tender.

Heat almonds in nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.

Melt butter in skillet over medium-high heat. Add pears and grapes; sauté 2 to 3 minutes or until pear is tender. Stir in brown sugar, honey, and cinnamon. Remove from heat.

Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving shells intact. Add pear mixture to pulp in bowl; gently stir until blended. Spoon mixture into shells. Place on baking sheet.

Bake at 350°F for 15 minutes or until thoroughly heated. Top with nuts.

NUTRIENTS PER SERVING: 211 calories, 10g fat, 90 calories from fat, 4g saturated fat, 15g cholesterol, 64g sodium, 4g dietary fiber, 3g protein

Recipe from the Chilean Fresh Fruit Association