Sweet Potatoes with Stilton and Walnuts

By Shash

Ingredients

• 2 tablespoons sugar
• 1/2 cup walnut halves
• 4 pounds sweet potatoes (about 8–10 medium), peeled, sliced on a diagonal 1/2” thick
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 large shallot, finely chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons walnut oil or olive oil
• Vegetable oil (for frying; about 1/2 cup)
• 12 fresh sage leaves
• 4 oz. Stilton cheese, shaved

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 400°. Mix sugar and 1 Tbsp. hot water in a small bowl until sugar dissolves. Add walnuts and toss to coat. Spread out on a baking sheet. Toast, tossing halfway through, until golden brown, 18–20 minutes. Let cool then break into pieces (sugar will harden as nuts cool).
Toss sweet potatoes and olive oil on a parchment-lined baking sheet; season with salt and pepper. Arrange in a single layer and roast until tender and golden brown, 25–30 minutes. Let cool.
Combine shallot and vinegar in a medium bowl and let stand 15 minutes. Whisk in lemon juice and walnut oil; season with salt and pepper.
Meanwhile, pour vegetable oil into a small skillet to measure ½” and heat over medium heat. Add sage leaves and fry until crisp, 30–40 seconds. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate; set aside.
Place sweet potatoes on a platter; drizzle with vinaigrette and top with blue cheese, walnuts, and fried sage.
DO AHEAD: Nuts can be candied 1 day ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.