Sweet Potatoes with Pecans and Blue Cheese Recipe
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The distinctive flavors and textures of blue cheese and pecans are unexpected enhancements to the exceptional flavor of roasted sweet potatoes.
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4 pounds sweet potatoes - peeled and cut into 1 inch cubes
4 tablespoons olive oil
6 sprigs thyme - leaves only
1 cup pecans - whole or rough chopped
1 cup blue cheese - crumbled
:large baking sheet, large serving dish
Preheat oven to 425° F.
Combine sweet potatoes and oil and spread them out on a baking sheet.
Sprinkle with thyme leaves.
Roast for 30-45 minutes or until they are tender and somewhat browned.
Transfer potatoes to a serving bowl and toss with pecans and blue cheese.
Salt and pepper to taste.
Garnish with thyme sprigs if desired.
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