Thursday, November 15, 2012

Recipe of the Week: Thanksgiving Favorites - Sweet Potatoes with Blue Cheese

Tradition dictates that we serve brussel spouts and peas for Thanksgiving dinner.  They've been favorites for many years, but this year I wanted to add one more vegetable dish.  I've been a huge fan of Nigella Lawson for years and I came across this recipe a few years ago which calls for butternut squash.  I switched it up to include the more hearty sweet potato.  


Sweet Potatoes with Blue Cheese and Pecans


2 pounds sweet potatoes, peeled and cubed 
3 tablespoons olive oil
salt and pepper
6 stalks of fresh thyme 
1 cup pecans, lightly toasted
1 cup crumbled blue cheese

  • Directions: 
  • Preheat oven to 425.  Place cubed potatoes on a baking sheet and sprinkle with olive oil and salt and pepper also half of the fresh thyme, chopped.
  • Roast in the oven for 30-45 minutes or until potatoes are fork tender (not too soft and mushy).  
  • Once out of the oven, place the potatoes in serving dish and scatter pecans and blue cheese on top.  Gently toss everything together.  Check seasoning and garnish with remaining thyme stalks.

    Note:  This can be prepared up to 24 hours before baking.  Let stand at room temperature for 30 minutes before placing in oven to re-heat.