Baked Sweet Potatoes with Cranberry Gorgonzola Gremolata

  • Recipe courtesy of Sally Sibthorpe, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
  • Yield: 6 servings

    Ingredients

  • 6 medium sweet potatoes
  • 1/4 c. melted butter
  • 1/2 tsp. salt
  • 1/4 c. pure maple syrup
  • 1/4 c. minced fresh parsley
  • 1 lemon zested
  • 1 clove garlic, minced finely
  • 3 tablespoons minced pecans
  • 3 tablespoons finely chopped dried cranberries
  • 1 scallion minced
  • 2 ounces gorgonzola, crumbled

    Directions

  • Preheat oven to 450° F. Place sweet potatoes on cookie sheet and bake for 30 minutes. Flip over and return to oven to bake until tender, about 20 minutes. Remove from oven and set aside.
  • When cool enough to do so safely, peel sweet potatoes. Place in a medium skillet over low heat with butter, salt and maple syrup for 5 minutes, basting the potatoes with the butter mixture occasionally. Lightly smash the potatoes until there is an even consistency. Hold over low heat.
  • In a small bowl, toss together parsley, lemon zest, garlic, pecans, cranberries and scallion. Gently fold in the gorgonzola.
  • Move sweet potatoes to a serving dish and sprinkle with the cranberry blue cheese gremolata. Serve hot.