SWEET POTATOES WITH PECANS AND BLUE CHEESE
2
large sweet potatoes,
peeled and cut lengthwise
in thin wedges (i
V i
lb.)
i
small sweet onion, cut in
1-inch pieces (V£cup)
4
Tbsp. olive oil
1
Tbsp. butter
V3
cup pecan pieces
1
Tbsp. packed light
brown sugar
4
tsp. cider vinegar
1Y2
tsp. honey
1
clove garlic, minced
C/2 tSp.)
2
Tbsp. crumbled blue
cheese or finely shredded
white Cheddar cheese
1.
Preheat oven to 375°F. In a 15xl0xl-inch
baking pan combine sweet potatoes and onion
pieces. Drizzle with 2 tablespoons of the olive
oil; sprinkle
V
2
teaspoon
sa lt,
and
lA
teaspoon
pepper.
Toss gently to combine. Spread mixture
in a single layer. Bake for 30 to 35 minutes or
until vegetables are tender, stirring once.
2.
Meanwhile, in small skillet melt butter over
medium heat. Stir in pecan pieces, brown
sugar, and
lA
teaspoon
sa lt.
Cook and stir for
2 to 3 minutes or until pecans are coated in the
brown sugar mixture. Remove from heat;
spread on foil and let stand to cool completely.
3.
For dressing, in a small bowl whisk together
the vinegar, honey, garlic,
lA
teaspoon
sa lt,
and
lA
teaspoon
pepper.
Slowly whisk in remaining
2 tablespoons of the olive oil until combined.
Whisk in 1 tablespoon of the blue cheese.
4.
To serve, transfer potatoes and onions to
serving plate. Drizzle with dressing. Sprinkle
with pecans and remaining blue cheese,
m a k es
6
SIDE-DISH SERVINGS.
4
CLIP AND SAVE RECIPES IN YOUR
BETTER HOMES AND GARDENS
' NEW COOK BOOK
