Sweet Potatoes with Blue Cheese & Pecans

This sweet potato dish is a delicious new twist on a classic…sweetness and blue cheese are a perfect match.

Created by: Leigh Ann Hieronymus

Ingredients

  • 2 pounds sweet potatoes, or yams, peeled and cut into 1" cubes
  • 2 tablespoons olive oil
  • 1 teaspoon molasses
  • 1/4 teaspoon dried thyme
  • 1 cup pecans
  • 1 cup blue cheese, crumbled
  • Salt and freshly ground black pepper, to taste

Directions

  • Preheat oven to 425°F.
  • Toss and coat sweet potatoes with olive oil and molasses. Sprinkle with thyme. Place in oven on shallow rimmed baking sheet. Bake for 45 minutes.
  • Meanwhile, toast pecans in dry skillet over medium heat until lightly browned. Set aside.
  • Just before serving, lightly toss with blue cheese crumbles and top with toasted pecans. Add salt and pepper to taste.

Recipe Information

Ingredients

  • 2 pounds sweet potatoes, or yams, peeled and cut into 1" cubes
  • 2 tablespoons olive oil
  • 1 teaspoon molasses
  • 1/4 teaspoon dried thyme
  • 1 cup pecans
  • 1 cup blue cheese, crumbled
  • Salt and freshly ground black pepper, to taste

Directions

  • Preheat oven to 425°F.
  • Toss and coat sweet potatoes with olive oil and molasses. Sprinkle with thyme. Place in oven on shallow rimmed baking sheet. Bake for 45 minutes.
  • Meanwhile, toast pecans in dry skillet over medium heat until lightly browned. Set aside.
  • Just before serving, lightly toss with blue cheese crumbles and top with toasted pecans. Add salt and pepper to taste.