The beauty of a sweet potato is that once it is baked or roasted, its natural sweetness takes over and there really isn’t much else needed to enjoy it. But in some cases, it doesn’t hurt to gild the lily. A wonderful accompaniment to sweet potatoes are nuts; just think of your Family’s sweet potato casserole at Holiday time that is topped with chopped pecans, or even a slice of sweet potato pie with a pecan praline topping—you get my drift. Here, I have baked a couple sweet potatoes to tender, seasoned them with a touch of salt and pepper, a drizzle of olive oil, and some toasted, chopped hazelnut pieces. And that’s not all! To counter the sweetness of the sweet potatoes, and to add creaminess I crumbled on some blue cheese. Rich yet tangy, creamy and smooth, the blue cheese really elevates this sweet potato side dish into something extraordinary!
(To view this recipe, click on the blue title of the blog post above*)
Baked Sweet Potatoes with Hazelnuts & Blue Cheese
Ingredients:
- (2) small sweet potatoes
- olive oil
- salt and pepper
- 3 Tablespoons toasted hazelnut pieces
- 2 oz. crumbled blue cheese
Directions:
- Preheat the oven to 400 degrees. Wash and dry each sweet potato; wrap each in foil and place on a baking sheet. Bake for 1 hour, or until the potatoes are very tender when pierced with a knife.
- Unwrap the cooked sweet potatoes and allow them to cool for 10 minutes. Cut them open, drizzle each with a teaspoon of olive oil and season with a pinch of salt and pepper. Sprinkle both the toasted hazelnuts and the blue cheese crumbles over each. Serve warm.
Tagged: baked sweet potato, baked sweet potatoes with hazelnuts and blue cheese, blue cheese, hazelnuts, Roquefort, Roquefort cheese, side dish, sweet potato, sweet potatoes
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