Roasted Sweet Potato With Brussels Sprouts, Blue Cheese, Cranber
Ready In: 1 hr 5 mins
Serves: 2
Ingredients
- 2 medium sweet potatoes
- 10 Brussels sprouts, rinsed and quartered (or thereabouts)
- pecans, to taste (a handful)
- dried cranberries, to taste (a handful)
- 3 tablespoons blue cheese
- olive oil
- salt, to taste
- pepper, to taste
Directions
- 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.
- 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.
- 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.
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