February 18, 2013

Sweet Potato with Brussels Sprouts, Blue Cheese, Cranberries, and Pecans

adapted from Martha Stewart Living

Pairs well with an earthy Pinot. This contains so many robust fall flavors and they come together so well. I love to get a bite of this with as many of the flavors in it as possible. By the way, roasting Brussels sprouts is a great way to enjoy them. This can be served on the side of some butternut or spinach soup, as a single course, or as a surprisingly filling meal in itself. This recipe serves 2 for a meal, 4 as a side.

2 medium-sized sweet potatoes
about 10 Brussels sprouts, rinsed and quartered
handful of pecans
handful of dried cranberries
plenty of blue cheese
olive oil
salt and pepper, to taste

Wash the sweet potatoes and pierce the skin all over with a fork. Bake at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.

After about a half hour in the oven, toss the Brussels sprouts in olive oil, salt, and pepper in a roasting pan or casserole. Cook for 15 minutes or until the leaves begin to brown and crisp.

Cut potatoes in half to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

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