Balsamic sweet potatoes with blue cheese and toasted pecans
Yes, we agree, it is a very long title for a dish, but it is delicious! This recipe is actually from the magazine Food & Drink (summer 2012) and has been hanging out in the Shanti kitchen files since that time. We all have those recipes that look so delicious in the magazine, so we tear them out and have the intention of making them…Well 2 years later, we finally did! ……WHY did we wait so long??
Everyone loved this simple dish. It is very filling and packed with a lot of nutrients.
Sweet potatoes are high in antioxidants since they are a rich source of vitamin A (beta carotene), vitamin C, as well as a good source of B vitamins and minerals (manganese). Sweet potatoes are also a good source of fiber (especially with skin on).
Pecans are an excellent source of vitamin e, essential fatty acids as well as vitamins and minerals like manganese, magnesium, copper and zinc.
As for the blue cheese, a little goes a long way:)
Food always disappears so fast, sometimes we cannot capture it. Photo from recipe in Food & Drink magazine summer 2012.
Ingredients
2 large sweet potatoes
3 tbsp balsamic vinegar
1/2 cup coarsely chopped red onion
1/4 cup coarsely chopped pecans
3 tbsp parsley
2 tbsp olive oil
1/2 tsp salt
1/4 tsp cayenne (optional)
1/2 crumbled blue cheese (or feta if you’re not a fan!)
salt and pepper to taste
Directions
Preheat oven to 350.
1. Place pecans on a baking tray and toast for 5-6 minutes, stirring half way through. (Careful not to burn them)
2. Peel sweet potatoes (optional, depends whether organic or not) and cut into 1 inch chunks. (The recipe called for boiling the potatoes, but we decided to roast them.) Roast in a baking dish for about 40 minutes with balsamic vinegar, olive oil, and a dash of salt and pepper. Test with a fork to see when they are ready(tender), be sure not to overcook..it’s not mashed potatoes!
2. Once sweet potatoes are cooked, in a bowl, toss with pecans, red onions, cayenne, and additional salt and pepper if you like.
3. Top with crumbled blue cheese and parsley.
Enjoy!
