by Sarah Steimer
- 2 medium-sized sweet potatoes
- about 10 Brussels sprouts, rinsed and quartered
- handful of pecans
- handful of dried cranberries
- 3 tablespoons blue cheese
- olive oil
- salt and pepper, to taste
Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.
Makes two servings.
Recipe adapted from: Martha Stewart Living
Photo: Sarah Steimer