Campfire Roasted Sweet Potatoes and Blueberries Recipe

Roasted Sweet Potatoes and Blueberries

  • Author: Heather L McCurdy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 6 medium sweet potatoes
  • 1 large onion (12 cups)
  • 1 cup blueberries
  • 2 tablespoons/1 tablespoon coconut oil*
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


Campfire Cooking Steps: 

  • Get a good fire going.
  • While fire is heating up, put a cast iron Dutch oven over the fire to heat.
  • Cube sweet potatoes and onion in 1 inch or smaller cubes. **
  • Add oil to the pan and once it is heated, add potatoes and onions. 
  • Add salt and pepper. 
  • Cover the food but stir frequently so the potatoes don’t burn to a crisp.***
  • When the potatoes are just cooked through, remove the lid and add the blueberries. 
  • Cook for a couple minutes. 
  • Serve as a side or over rice or quinoa.

Oven Roasting: 

  • Preheat oven to 400 degrees.
  • Prepare produce as above.
  • Grease a large baking sheet or 9×13 pan with coconut oil. 
  • Mix together potatoes, onions, and seasoning.
  • Spread mixture on baking sheet.
  • Bake on rack in middle of oven for 10 minutes.
  • Stir and spread blueberries over top. 
  • Bake 10-15 minutes more or until potatoes are easy to poke through with a fork.


*Use 2 tablespoons oil for campfire cooking and 1 tablespoons oil for oven roasting.

**The smaller you cut the potatoes and onions the faster they cook. 1/2 – 1 inch is ideal.

***Using a lid helps keep steam in and cook the potatoes faster.