Baked Sweet Potatoes with Crumbled Blue Cheese
Baked sweet potatoes topped with butter, blue cheese crumbles and chopped fresh herbs. A delicious side with grilled and roasted meats.
4 sweet potatoes
4 tablespoon butter
1 to 2 cups (4 to 8 ounces) crumbled blue cheese
4 teaspoons chopped fresh herbs or a few pinches of dried herbs (parsley, fennel, marjoram, dill)
- Preheat oven to 425ºF (220ºC).
- Thoroughly scrub sweet potatos and dry. Lightly prick potato skin with fork and bake until tender, 40 to 60 minutes. Cut slit in top of potato, approximately three-quarters the length of potato. Push in ends of potato gently and fluff with fork.
- After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs. Serve immediately.
Makes 4 servings.
Recipe provided courtesy of the American Dairy Association.