I was inspired to make this recipe by a post I saw on Tea and Wheaten Bread for Butternut Squash with Pecans and Blue Cheese. But of course I had to make a few changes.
Sweet Potatoes with Blue Cheese, Pecans and Parsley
3 sweet potatoes, peeled and cubed
2 tablespoons olive oil, more to flavor
seasonings to taste: dry thyme, cayenne, garlic powder, salt & pepper
toppings to taste: blue cheese, toasted pecans, finely minced fresh parsley
1. Preheat the oven to 425 with an empty baking sheet inside.
2. Combine sweet potatoes, oil and spices.
3. Roast potatoes for about 25 minutes, or until done.
4. Combine sweet potatoes with blue cheese and toasted pecans. Drizzle with olive oil and top with parsley.
Thoughts: I really like how this dish turned out. I think sweet potatoes are a great substitute for butternut squash, but you can also use carrots! Blue cheese melts into the roasted potatoes, while the pecans add the needed crunch, and parsley provides some freshness.