Best Sweet Potato Jacket With Blue Cheese Bacon Pecans Cranberries Recipes

SWEET POTATOES WITH PECANS AND BLUE CHEESE

Steps:

• Peel sweet potatoes and cut into thin wedges.
• Peel and chop onion.
• Preheat oven to 375 degrees.
• In 15 x 10 pan place potatoes, onion and drizzle with 2 T olive oil.
• Salt and pepper to taste.
• Bake for 30-35 minutes, stirring once.
• Meanwhile, in a skillet, melt butter over medium heat, stir in pecans, brown sugar and 1/4 t salt.
• Cook and stir about 3 minutes until pecans are coated with sugar.
• remove from heat and let cool on foil.
• For dressing:.
• whisk together honey, vinegar, garlic, 1/4 t salt, 1/4 t pepper.
• Slowly whisk in remaining olive oil until combined.
• Whisk in 1 T blue cheese.
• Transfer potatoes and onions to serving plate.
• Drizzle with dressing and remaining blue cheese.
• Sprinkle with pecans.

CRANBERRY PECAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 425°F. Coat a 9-inch pie or baking dish with butter and set aside.
• In a small mixing bowl, add pecans, cranberries, and brown sugar. Toss to combine and set aside.
• Peel 2-3 sweet potatoes and slice evenly into 1/8-inch-thick rounds, place in the pie pan, set aside.
• On the stovetop or in the microwave, melt and combine the butter, maple syrup, orange zest, salt, and cinnamon. Pour over the potato slices and gently toss. Spread potatoes evenly in the pan.
• Top the sweet potatoes with the brown sugar mixture. Cover with foil and bake in a pre-heated oven for 25 minutes. Remove foil after it has baked for 25 minutes and bake for an additional 20 minutes uncovered.
• Remove from oven, let it sit for 5 minutes, and serve.

SWEET POTATO AND BLUE CHEESE GRATIN

Steps:

• Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
• When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 minutes before serving.

SWEET POTATO CRANBERRY BAKE

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

SWEET POTATO CASSEROLE WITH BACON CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Line a baking sheet with foil. Line an 8-inch square baking dish with foil.
• Prick the sweet potatoes all over, put them on the prepared baking sheet and roast until soft, 1 hour to 1 hour 15 minutes. Let cool slightly.
• Put the butter and rosemary in a small saucepan over medium heat and cook until the butter starts to brown. Remove from the heat and discard the rosemary. Scoop the sweet potato flesh out of the skins and into a food processor. Add the butter, heavy cream, sugar, cinnamon, egg, 1 teaspoon salt and 1/4 teaspoon pepper and process until smooth.
• Spread the sweet potato mixture in the prepared 8-inch baking dish.
• For the crumble: Put the bacon in a medium skillet over medium heat and cook until crisp, about 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the fat. Whisk together the flour, pecans, sugar and a pinch of salt in a medium bowl. Using your fingers, rub the butter and 2 tablespoons bacon fat into the flour mixture until coarse crumbs form. Add the bacon and toss to combine. Sprinkle the crumble over the sweet potato mixture.
• Bake until lightly browned and hot throughout, about 30 minutes.

ROASTED SWEET POTATO WITH BRUSSELS SPROUTS, BLUE CHEESE, CRANBER

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.