Roasted Sweet Potato With Brussels Sprouts, Blue Cheese, Cranber |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Appeared in a Huffington Post piece on interesting Sweet Potato recipes (in honor of the upcoming Thanksgiving Holiday). Adapted from a recipe originally published in *Martha Stewart Living*. Wonderful combination of colors, textures, and flavors, that could be a side dish or entree if you wanted to do a couple of potatoes per person. I did think the Brussels Sprouts needed more than 15 minutes when I tried it, but they were especially large sprouts, so that might have been it. Ingredients:
2 medium sweet potatoes |
10 brussels sprouts, rinsed and quartered (or thereabouts) |
pecans, to taste (a handful) |
dried cranberries, to taste (a handful) |
3 tablespoons blue cheese |
olive oil |
salt, to taste |
pepper, to taste |
Directions:
1. Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
2. When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
3. Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.
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