Sides & Appetizer’s

Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans

Name: Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: • 2 large sweet potatoes, sliced into ½-inch (1.2 cm) rounds; • 2 tablespoons (30 ml) olive oil; • Salt and freshly ground black pepper, to taste; • ½ cup (60 g) blue cheese, crumbled; • ¼ cup (30 g) dried cranberries; • ¼ cup (30 g) toasted pecans, chopped; • 1 tablespoon (15 ml) honey (optional, for drizzling); • Fresh thyme leaves, for garnish

8 servings

servings

10 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

• 2 large sweet potatoes, sliced into ½-inch (1.2 cm) rounds

• 2 tablespoons (30 ml) olive oil

• Salt and freshly ground black pepper, to taste

• ½ cup (60 g) blue cheese, crumbled

• ¼ cup (30 g) dried cranberries

• ¼ cup (30 g) toasted pecans, chopped

• 1 tablespoon (15 ml) honey (optional, for drizzling)

• Fresh thyme leaves, for garnish

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. <

p id=”instruction-step-2″ style=”margin-bottom: 1em”>2. Arrange sweet potato slices in a single layer, brush with olive oil, and sprinkle with salt and pepper.

p id=”instruction-step-3″ style=”margin-bottom: 1em”>3. Roast for 20–25 minutes, flipping halfway, until tender and lightly golden.

id=”instruction-step-4″ style=”margin-bottom: 1em”>4. Remove from oven and top each round with crumbled blue cheese so it begins to soften.

id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Sprinkle cranberries and toasted pecans over the cheese.

id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Drizzle lightly with honey, garnish with thyme, and serve warm.