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    You are in: Home / Recipes / Roasted Sweet Potato With Brussels Sprouts, Blue Cheese, Cranber Recipe
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    Roasted Sweet Potato With Brussels Sprouts, Blue Cheese, Cranber

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    L'ecole's Note:

    Appeared in a Huffington Post piece on interesting Sweet Potato recipes (in honor of the upcoming Thanksgiving Holiday). Adapted from a recipe originally published in *Martha Stewart Living*. Wonderful combination of colors, textures, and flavors, that could be a side dish or entree if you wanted to do a couple of potatoes per person. I did think the Brussels Sprouts needed more than 15 minutes when I tried it, but they were especially large sprouts, so that might have been it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
    2. 2
      When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
    3. 3
      Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Sweet Potato With Brussels Sprouts, Blue Cheese, Cranber

    Serving Size: 1 (247 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 194.2
     
    Calories from Fat 38
    19%
    Total Fat 4.2 g
    6%
    Saturated Fat 2.4 g
    12%
    Cholesterol 9.4 mg
    3%
    Sodium 270.1 mg
    11%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 6.6 g
    26%
    Sugars 7.3 g
    29%
    Protein 7.4 g
    14%

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