Sweet Potatoes with Pecans and Blue Cheese

By ames107

Ingredients

• 2 large sweet potatoes, peeled and cut lengthwise into thin wedges (1 1/2 pounds)
• 1 small sweet onion, cut into 1 inch pieces. (1/3 cup)
• 4 tbsp olive oil
• 1 tbsp butter
• 1/3 cup pecan pieces
• 1 tbsp packed brown sugar
• 4 tsp cider vinegar
• 1 1/2 tsp honey
• 1 clove garlic, minced
• 2 tbsp crumbled blue cheese

Preparation

Step 1

Preheat oven to 375 degrees. In a baking pan, combine the sweet potatoes and onion pieces. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss gently to combine. Spread the mixture into a single layer. Bake for 30 - 35 minutes, until vegetables are tender, stirring once.

In a small skillet melt the butter over meduim heat. Stir in the pecan pieces, brown sugar, adn 1/4 tsp salt. Cook and stir for 2 - 3 minutes until the pecans are coated in the brown sugar mixture. Remove from the heat and spread on foil to cool completely.

In a small bowl whisk together the vinegar, honey, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Whisk in the remaining 2 tbsp olive oil until combined. Whisk in 1 tbsp of the blue cheese.

Transfer the potatoes and onions to a serving plate. Drizzle with the dressing. Sprinkle with the pecans and remaining blue cheese.