Maxine Denise’s April Ho down Entry

Sweet Potatoes with Pecans and Blue Cheese

This months Ho Down is being hosted by a wonderful blogger, http://dlynz.com/  and the entry that  I made was so DAMN good.   The second I ran across this recipe in Better Homes and Gardens I knew I had to make it.  This is one that I will make over and over again. 

Sweet Potatoes with Pecans and Blue Cheese

Ingredients:

2 Large Sweet Potatoes - Peeled and cut lengthwise into thin wedges

1 Small white onion either cut into pieces or diced and mixed in

1 Tsp Butter

1/2 Cup pecan pieces ( I used 1/2 cup)

1 Tbsp packed light brown sugar

4 Tsp Cider Vinegar

1.5 tsp Honey

1 Clove Garlic - minced

4 Tbsp Crumbled blue cheese

1 Tsp Salt or to taste (will be divided)

1/2  Pepper or to taste

Here’ s how to put this baby together

Preheat oven to 375 degrees - in a baking pan combine sweet potatoes and onion pieces. Drizzle with 2 tablespoons of olive oil and Salt and pepper to taste.  Toss gentley to combine.  Spread the mixture in a single layer and bake for about 30 - 40 minutes or until tender. Stirring once.

Meanwhile in a small skillet melt butter over medium heat and stir in pecan peices, brown sugar and salt (to taste).  Cook for a couple minutesor until pecans are coated in the brown sugar mixture - Remove from heat.

For dressing: in a small bowl whisk together the vinegar, honey,  garlic, 1/4 tea salt and 1/4 tea pepper. Slowly whisk in remaining olive oil until combined.  Whisk in 2 tbsp of blue cheese.

To serve, transfer potatoes and onions to serving plate drizzle with dressing.  Sprinkle with pecans and remaining blue cheese.  Serve immediately.

Thank you to Noble Pig and Evil Chef  Mom:  The creators of Potato Ho Down