ROASTED SWEET POTATO WITH BRUSSELS SPROUTS, BLUE CHEESE, CRANBER
Appeared in a Huffington Post piece on interesting Sweet Potato recipes (in honor of the upcoming Thanksgiving Holiday). Adapted from a recipe originally published in *Martha Stewart Living*. Wonderful combination of colors, textures, and flavors, that could be a side dish or entree if you wanted to do a couple of potatoes per person. I did think the Brussels Sprouts needed more than 15 minutes when I tried it, but they were especially large sprouts, so that might have been it.
Provided by lecole54
Categories Yam/Sweet Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
- When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
- Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.
Nutrition Facts : Calories 194.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 9.5, Sodium 270.1, Carbohydrate 33.9, Fiber 6.6, Sugar 7.3, Protein 7.4
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