Wednesday, July 17, 2019

Blue Cheese Sweet Potato Spread


Recipe Courtesy of:

1 medium cooked sweet potatoes  (Boiled cubes 8 minutes, steamed 7-10 minutes)
½ package nuefachel cheese, softened to room temperature
½ cup gorgonzola or Danish blue cheese crumbles
½ cup toasted pecans chopped very fine (please don’t skip toasting…that’s where all the flavor is)
Pinch of salt

Allow the sweet potato to cool to room temperature. 
Toast pecans on an oven sheet at 350 for 5-6 minutes.  Watch carefully, do not allow to burn.
Let pecans cool.
Put pecans in food processor and pulse until fairly fine.
Add sweet potato, cheeses and salt to the pecans in the processor.
Pulse until smooth.
Serve with crackers, carrot sticks, or pita wedges.
Copyright 2012 by Wayne Bailey Produce Company