Best Sweet Potatoes With Blue Cheese And Pecans Recipes
SWEET POTATO AND BLUE CHEESE GRATIN
You can't have Thanksgiving dinner without sweet potatoes. Instead of playing up the sweetness, I love to balance it out with some savory notes. I think it's going to be your new favorite way to enjoy sweet potatoes.
Provided by Stephanie Izard
Categories side-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
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.
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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