Sweet Potatoes with Pecans and Blue Cheese

Here is a 80/20 recipe that will feed your soul.

Usually all Stellibell recipes serves 4 people and takes about 30 minutes to make, this one has 6 servings and takes a little bit longer to make. Perfect for a weekend when you have some more time and for inviting some guests over.

Have a great weekend!

  • 2 large sweet potatoes
  • 1 small onion
  • 2 tbsp olive oil
  • ½ + ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp butter
  • 1/3 cup pecan pieces
  • 1 tbsp packed light brown sugar

  • 4 tsp apple cider vinegar
  • 1 ½ tsp honey
  • 1 garlic clove
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp crumbled blue cheese

  1. Preheat the oven to 375°.
  2. Wash, peel and cut the potatoes lengthwise into thin wedges.
  3. Cut the onion into 1-inch pieces.
  4. Combine the potatoes and onion into bowl and sprinkle with the olive oil. Mix well.
  5. Spread the mixture out in a baking pan in a single layer and sprinkle with salt and pepper.
  6. Bake for 30 to 35 minutes until the potatoes are tender, stirring occasionally.
  7. Meanwhile, heat up a pan on medium heat.
  8. Melt the butter and stir in the pecans, brown sugar and ¼ tsp salt.
  9. Cook, stirring, for about 2 to 3 minutes or until the pecans are coated in the mixture.
  10. Remove from the heat and spread out on foil. Let stand to cool completely.
  11. To make the dressing:
  12. Mince the garlic
  13. Whisk together vinegar, honey, garlic, ¼ tsp of salt and ¼ tsp of black pepper. Slowly add the olive oil while whisking until combined. Whisk in 1 tbsp of the blue cheese.
  14. To serve, transfer the potatoes and onions to a serving plate. Drizzle with the dressing and sprinkle with the pecans and remaining blue cheese.
  15. Serve with a nice salad and steak or chicken.