(Makes 6 Side-dish Servings)
2 Large Sweet Potatoes, peeled and cut lengthwise in thin wedges (1 ½ lb)
1 Small Sweet Onion cut into 1 inch pieces
4 TBS Olive Oil
1 TBS Butter
1/3 Cup Pecan Pieces
1 TBS Packed Light Brown Sugar
4 tsp Cider Vinegar
1 ½ tsp Honey
1 Clove Garlic, minced (1/2 tsp)
2 TBS Crumbled Bleu Cheese or Finely Shredded White Cheddar Cheese
Preheat oven to 375. In a 15x10x1 inch baking pan combine sweet potatoes and onion pieces. Drizzle with 2 TBS of the olive oil; sprinkle ½ tsp salt, and ¼ tsp pepper. Toss gently to combine. Spread mixture in a single layer. Bake for 30 to 35 minutes or until the vegetables are tender, stirring once.
Meanwhile, in a small skillet melt butter over medium heat. Stir in pecan pieces, brown sugar, and ¼ tsp 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, ¼ tsp salt and ¼ tsp pepper. Slowly whisk in remaining 2 TBS of the olive oil until combined. Whisk in 1 TBS of the blue cheese.
To serve, transfer potatoes and onions to serving plate. Drizzle with dressing. Sprinkle with pecans and remaining bleu cheese.
Recipe Courtesy of:
Chef Mario's, Inc.
Phone Number: 919-781-4141
2610 Wycliff Road, Suite 23
Raleigh, North Carolina 27607