Ingredients

• 2  large sweet potatoes, peeled and cut lengthwise in thin wedges (1-1/2 lb.)
• 1  small sweet onion, cut in 1-inch pieces (1/3 cup)
• 4  Tbsp. olive oil
• 1  Tbsp. butter
• 1/3  cup pecan pieces
• 1  Tbsp. packed light brown sugar
• 4  tsp. cider vinegar
• 1-1/2  tsp. honey
• 1  clove garlic, minced (1/2 tsp.)
• 2  Tbsp. crumbled blue cheese or finely shredded white cheddar cheese

Directions

1. Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan combine sweet potatoes and onion pieces. Drizzle with 2 tablespoons of the olive oil; sprinkle 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss gently to combine. Spread mixture in a single layer. Bake for 30 to 35 minutes or until vegetables are tender, stirring once.

2. Meanwhile, in small skillet melt butter over medium heat. Stir in pecan pieces, brown sugar, and 1/4 teaspoon 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.

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

4. To serve, transfer potatoes and onions to serving plate. Drizzle with dressing. Sprinkle with pecans and remaining blue cheese. Makes 6 side-dish servings.