by: Johanna Lowe of Tasteful Tart
Cook Time
45 mins-1.5 hours minutes
Prep Time
20 minutes
Yield
4 Servings
Total Time
45 mins-1.5 hours minutes
Prep Time
20 minutes
Yield
4 Servings
summary
Buttery sweet potatoes, tangy blue cheese, walnuts and cranberries make for an easy, flavor-packed Thanksgiving side.
ingredients
- Dressing
- 2 tablespoons dried cranberries
- ½ teaspoon caraway seeds
- Juice of 1 large orange (about â…“ cup)
- 1 tablespoon red wine vinegar
- ½ teaspoon orange bitters
- 2 tablespoons maple syrup
- 1 tablespoons olive oil
- ¼ teaspoon flaky sea salt
- Sweet Potato
- 2 sweet potatoes of equal size (preferably garnet for their stunning color)
- â…“ cup walnuts, halved
- 4–6 ounces creamy blue cheese such as a Stilton, Gorgonzola or Roquefort
directions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Bring a small saucepan of water to a boil. Place the cranberries in a medium heat-proof bowl and pour the water over them. Let the cranberries steep for about 5 minutes, until they plump up, and discard the water.
- In a mortar and pestle, crush the caraway seeds. Whisk together the orange juice, red wine vinegar, orange bitters, maple syrup, olive oil, sea salt, cranberries and crushed caraway seeds. Set the dressing aside.
- Pierce the sweet potatoes on all sides and place them on the prepared baking sheet. Roast the sweet potatoes until they are fork tender, for 45 minutes–1 ½ hours, depending on their size, rotating the baking sheet halfway through roasting. When the sweet potatoes are nearly done, scatter the walnuts on the same baking sheet and toast them for about 10 minutes.
- Remove the baking sheet from the oven and turn the oven to the broil setting. Transfer the walnuts to a bowl and set them aside. Halve the potatoes lengthwise and mash the flesh with a fork until so it’s nice and creamy. Break the blue cheese up into small pieces and sprinkle it evenly over the sweet potato halves. Place the baking sheet under the broiler for 3–4 minutes, until the cheese starts to melt.
- Transfer the sweet potatoes to a platter, break up the walnuts and scatter them over the top; drizzle everything with dressing, making sure to evenly distribute the cranberries. Serve immediately.
