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Sweet Potatoes with Onions, Sage and Blue Cheese

Thanksgiving flavors for sure, but in my opinion this dish has a place any time of the year.

Honestly, I just made it to refresh on old recipe on here. Dropped the breadcrumbs, making it work on Rich’s diet, and also omitted some steps that unnecessarily created dirty dishes. Sweet potatoes, onions, and blue cheese are all easy to find in your grocery store, but you might be raising an eyebrow at sage. Well, turns out it’s seriously easy to locate in my local Giant (and I’m sure yours as well). It’s kept in my fridge for a week. I’ve used dried too and though I prefer fresh, it works fine. Big hit all around – so good served with grilled, sliced chicken with a side of grilled or broiled asparagus. One jazzed up side alleviates the need for any other jazzing.

Sweet Potatoes with Caramelized Onions and Blue Cheese

Serves 4

3 tbsp. olive oil, divided

1/2 thinly sliced red onion

3 large or 4 small sweet potatoes, peeled and cut into 1 in. cubes

1 tbsp. chopped fresh sage or 1/2 tsp. dried sage

1/2 tsp. salt

1/4 tsp. pepper

5 oz. blue cheese crumbles

1. Preheat oven to 400 degrees and spray an 9×12 inch. baking dish with nonstick spray.

2. Heat a nonstick skillet over medium heat and add 1 tbsp. olive oil. Add onions and cook, stirring occasionally, for five minutes. Reduce heat to medium low and cook onions for 10 more minutes or until golden.

3. Place potatoes in a glass bowl and add 2 tbsp. water. Cover with plastic wrap, tightly, and microwave for 5 minutes or until fork tender – alternately you can steam them in medium saucepan with steamer basket. 

4. Place potatoes evenly in prepared dish. Sprinkle with salt, pepper and sage. Spread onions over top, followed by blue cheese. Bake uncovered for 25-30 minutes. Serve immediately or cover with foil, refrigerate and warm in a 350 oven before serving.

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