Baked Sweet Potatoes w/ Roasted Brussels Sprouts

Ingredients:

4 sweet potatoes

3-4 Brussels Sprouts per person

¼ cup pecan pieces, toasted

¼ cup dried cranberries

2 oz. blue cheese*

Wash 4 sweet potatoes, dry them, and cover in olive oil and sea salt. Bake sweet potatoes until tender. (We pierced ours and micro-waved them for a few minutes first to speed up baking time.)

Quarter the Brussels Sprouts, toss with olive oil, salt and pepper, and roast in the oven (we added them toward the end of the baking time to the pan the potatoes were baking on) until they begin to caramelize and brown.

When the potatoes are tender, and the Brussels Sprouts are caramelized, remove from the oven. Cut open potatoes, and top with a bit of butter or olive oil, roasted Brussels Sprouts, toasted pecans, dried cranberries, and blue cheese crumbles.

*We used cordell’s Deep Ellum Blue cheese from The Mozzarella Company and it was wonderful paired with all the ingredients in this dish.

Serves 4