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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Roasted Sweet Potato, Toasted Walnut & Blue Cheese Recipe

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This recipe for Roasted Sweet Potato, Toasted Walnut & Blue Cheese is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sweet potatoes
1 lemon
1 sprig Italian parsley
1/4 cup crumbled blue cheese
1/4 cup walnuts
Directions:
Directions:
1. Preheat the oven to 450ºF. Quarter the sweet potatoes lengthwise. Roughly chop the walnuts. Pick the parsley leaves off the stems; discard the stems. Quarter and de-seed the lemon.
2. Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides up. Roast 20 to 22 minutes, or until tender when pierced with a fork.
3. While the sweet potatoes roast, heat a small pan on medium high until hot. Add the walnuts. Toast, stirring occasionally, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a large bowl.
4. Remove sweet potatoes from oven. To the bowl of toasted walnuts, add the roasted sweet potatoes, blue cheese, parsley and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
from the kitchen of Blue Apron

 

 

 

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