Sweet Potatoes With Pecans And Blue Cheese Recipes

SWEET POTATOES WITH PECANS AND BLUE CHEESE

Steps:

• Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan combine sweet potatoes and onion pieces. Drizzle with 2 tablespoons of the olive oil; sprinkle 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss gently to combine. Spread mixture in a single layer. Bake for 30 to 35 minutes or until vegetables are tender, stirring once.
• Meanwhile, in 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.
• For dressing, in a small bowl whisk together the vinegar, honey, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in remaining 2 tablespoons of the olive oil until combined. Whisk in 1 tablespoon of the blue cheese.
• To serve, transfer potatoes and onions to serving plate. Drizzle with dressing. Sprinkle with pecans and remaining blue cheese. Makes 6 side-dish servings.

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.

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.

BAKED SWEET POTATOES AND PECANS

Steps:

• Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
• Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
• Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
• Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.