Cherri's Kitchen

Sweet potatoes aren’t just for Thanksgiving!

Try this recipe!

Sweet Potatoes with Pecans and Blue Cheese

• 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 tablespoon olive oil
• 1 tablespoon butter
• 1/3 cup pecan pieces
• 1 tablespoon packed light brown sugar
• 4 teaspoons cider vinegar
• 1 1/2 teaspoons honey
• 1 clove garlic, minced (1/2 teaspoon)
• 2 tablespoons crumbled blue cheese or finely shredded white cheddar cheese

1) Preheat oven to 375°F. In a 15x10x1-inch baking pan combine sweet potatoes and onion. Drizzle with 2 tablespoons of the olive oil; sprinkle 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Toss to combine. Spread mixture in a single layer.

Bake for 30 to 35 minutes or until vegetables are tender, stirring once.

2) Meanwhile, in a small skillet melt butter over medium heat. Stir in pecan pieces, brown sugar, and 1/4 teaspoon salt.

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 vinegar, honey, garlic, 1/4 each teaspoon salt and black pepper. Slowly whisk in remaining 2 tablespoons 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. Yield: 6 servings