Ingredients
4 medium sweet potatoes
1/4 cup oil, I use olive but you could use any cooking oil you prefer
1/2 cup crumbled blue cheese
1/2 cup toasted and chopped pecans
a few sprigs fresh thyme for garnish (optional)
Instructions
Preheat oven to 400
slice each potato in half lengthwise, then using a small sharp knife, score the flesh in a diamond pattern.
once all potatoes are prepped, place on baking sheet and drizzle with oil and salt and pepper.
Rub to coat on all sides, then place potatoes cut side down on baking sheet.
Roast for 30 minutes
Flip and roast for another 10 minutes.
Remove from oven, place on serving plate or tray and top with pecans, blue cheese, and herbs.
Notes
If you don't love blue cheese, feel free to use crumbled goat cheese, boursin, or feta.
Make sure you are using plenty of oil. Use more than the 1/4 cup if you think you need it. Sweet potatoes will stick terribly to your baking tray if you don't oil it generously.
These are great at room temp.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: side dish
- Method: oven roasting