Cider-Glazed Sweet Potatoes with Pecans and Blue Cheese
Ooooh. These sweet potatoes are divine. And perfect for Thanksgiving. Of course, it would be a good idea to triple the recipe for Thanksgiving because–I promise–your guests will gobble them up! I developed this recipe for a Food52 contest. I have more fun and gather more ideas from Food52 recipe posts.
Not only are the photographs drool-worthy, but the recipes are always intriguing. I was just telling my husband Friday night that it would be so nice to have a place in town to pick up supper. NOT fast food chains, not greasy fried restaurant food, not barbecue (although BBQ is good every now and then) and not big iceberg lettuce salads, but a place with a drive-thru window where I could buy these sweet potatoes or goat cheese, balsamic vinegar and rosemary potatoes to roast in the oven, for example. Larger cities have gourmet markets where the food is assembled and prepared. All one has to do is “take and bake.” Shreveport even has a few markets that offer casseroles and such that are meant to take home and prepare. The reason for this date-night discussion? My parents offered to keep the boys Friday night so we could get a full night’s sleep. (Thanks, Mom and Dad!) But, I wanted to enjoy a relaxing meal at home without pouring sippy cups, fetching burp cloths and wiping sticky hands.
OR…I could hire a personal chef, gather my favorite recipes from Food52 and make my requests. Now I have a plan for my winning lottery ticket. For those nights when I would love to spend hours in the kitchen, but simply cannot. I would still be able to savor interesting combinations of ingredients minus the time in the kitchen. Or, someone could just open a gourmet market. For now, I will be content with making these when I do have time. They are worth the time in the kitchen!
Cider-Glazed Sweet Potatoes with Pecans and Blue Cheese
- 3 sweet potatoes
- 1 onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/3 cup pecans
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 4 slices bacon, cooked and crumbled, reserving 2 Tablespoons drippings
- 2 teaspoons honey
- 1 tablespoon cider vinegar
- 3 tablespoons blue cheese, crumbled
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