Description
Sweet potatoes are cut into rounds and roasted, then topped with gorgonzola, pecans and honey.
Ingredients
- 2 whole Sweet Potatoes
- 2 Tablespoons Olive Oil
- Salt And Pepper
- 1 Tablespoon Butter
- 1 cup Pecans, Chopped
- ¼ teaspoons Cinnamon
- ¼ teaspoons Paprika
- 6 ounces, weight Gorgonzola, Crumbled
- 2 Tablespoons Honey
Preparation
Preheat oven to 450ºF.
Scrub sweet potatoes but leave skins on. Cut potatoes into coins, keeping them the same thickness. Arrange potatoes in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15 minutes. Turn potatoes and roast another 10 minutes or until potatoes have browned. Remove from oven and let cool for a minute or two.
While potatoes are in the oven, melt butter in a small skillet. Add pecans, cinnamon and paprika. Brown nuts in skillet for about 5 minutes.
Arrange potatoes on a serving tray. Top each coin with gorgonzola and nuts. Drizzle potatoes with honey. Serve immediately.
