Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Enjoy the unexpected with the exceptional flavors of roasted sweet potatoes, blue cheese, and pecans. A scrumptious side dish recipe for any occasion.

Source: Better Homes and Gardens

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Recipe Summary test

bake:
35 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

241 calories; fat 16g; cholesterol 7mg; saturated fat 3g; carbohydrates 23g; mono fat 10g; poly fat 2g; insoluble fiber 3g; protein 3g; vitamin a 10203.9IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 487mg; potassium 344mg; calcium 50.5mg; iron 0.9mg.
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