Roasted Sweet Potatoes with Blue Cheese & Spicy Candied Pecans

June 14, 2013

Yum...Sweet potatoes with tangy blue cheese and sweet & spicy pecans can be served hot or at room temperature, making the perfect dish for BBQ season! BTW, I serve these for the Holidays too.

2 lbs. Sweet potatoes
2 Tbsp. Olive oil
¼ tsp. each of Salt and pepper
2 pinches Cayenne pepper
½ tsp. Italian seasoning
3 oz. Blue cheese, crumbled
½ Tbsp. Balsamic glaze
1/3 cup Candied pecans, roughly chopped; I usually find them in the bulk section at the grocery store; or you can make them yourself.

FOR THE SPICY CANDIED PECANS

½ cup Brown sugar
2 Tbsp. Water
1 cup Pecans, (I like them roughly chopped for this recipe)
1/8 tsp. Salt
2 pinches Cayenne pepper (optional)

1. Preheat oven to 400 degrees. 2. Wash and scrub the sweet potatoes and cut them into wedges, peeling is not necessary. 3. Lay the potatoes on a sheet pan, drizzle the olive oil over the sweet potatoes and...
See the full directions on my site

Nutritions

Calories
2447

Sodium
1769mg
73% DV

Fat
156g
240% DV

Protein
40g
80% DV

Carbs
192g
65% DV

Fiber
29g
116% DV

Vegetarian Roasted