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
Oh my word – this sounds delicious! My sort of meal – bung in the oven and then eat…and sweet and savoury mixed together 🙂
This looks amazing, and your pictures on your blog are beautiful!
Yum!! I don’t care for bleu cheese, but that’s an easy substitution to make. These look SO GOOD. I’m definitely tucking this one away. Thanks!
If you don’t want to use a blue/bleu cheese, I would suggest feta – specifically cow’s milk feta since it’s stronger than goat’s milk feta and you definitely want a stand-out cheese for this dish
I made this tonight using Martha Stewart’s idea! It was delicious. I used feta instead of blue cheese. I’ll be making it again!!!
Love this! Such a great idea.
Wow… this dish is the first recipe i’ve seen in forever which sounds SOOOOOO good! YUM!
What a lovely meal. So many of my favorite ingredients packed into one little package. Awesome colors too!
[…] weeknight dinner of the moment: stuffed sweet potatoes. love these. i’m not a huge blue cheese person, but imagine goat would be a delicious […]
this is my type of easy weeknight recipe!
great idea! I have all of those things in my kitchen at the moment, bonus!
Hi! I’m working on a Brussel sprouts recipe for The Huffington Post Taste and I’d love to include yours. Please contact me if you’re interested. Thanks!
Hi Julie – We’d love to be included in your post! Let me know if you need any additional info. — Sarah
i found and pinned this recipe from the huffpo article. looks so good! (good article, too! i pinned about 10 of them. i am making this tonight!)