The summary is this: I used to hate 'em, now I love 'em, and I'm always looking for sweet potato goodness in a recipe.
Try this one! It's so yummy. (And I made it up, so pretend like the name is clever.)
Maple Sweet Potatoes with Gorgonzola
Serves 4-6
3 lbs. of sweet potatoes, peeled and cubed into 1/2" pieces
1/4 c. maple syrup
1/4 c. EVOO
salt and pepper
1/2 c. Gorgonzola cheese, crumbled
- Preheat oven to 450 degrees.
- Place sweet potato cubes on a rimmed baking sheet. Drizzle syrup and EVOO, season with salt and pepper, and toss to coat.
- Spread potatoes into a single layer on the pan. Roast for about 20 minutes, stirring once half way through, and redistributing back to the single layer.
- Sprinkle the Gorgonzola cheese evenly across the potatoes, and cook for an additional 5-7 minutes, until the cheese barely melts. Serve immediately.
* Cooking times may also vary. Ovens differ, or you may like your potatoes firmer than I do. Let your nose guide you! Check them when they start to smell delicious, and go from there.
* I have what I call a magic baking pan, and NOTHING sticks to it. Ever. It occurred to me that this maple syrup may cause a problem, so you may try spraying your pan (although I think the EVOO should do the trick). No one loves to scrape burned sugar off a pan.
Couldn't you just eat your fall favorites every night?
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