Description of Recipe
A great way to serve sweet potatoes with the additional flavor of French Blue Cheese & Walnuts.
4 medium White Sweet Potatoes, scrubbed (12 to 14 ounces each)
6 TBL unsalted French, Italian or Goat Butter (at room temperature, divided)
½ cup Minced Shallots (2 shallots)
2 Garlic Cloves (minced)
1 tsp Minced Fresh Sage Leaves
1 Extra-Large Egg, (lightly beaten)
¾ cup French Blue Cheese (1/2 cup for mixture/1/4 cup for topping)
½ cup Crème Fresh (French or Goat)
½ cup Toasted Walnuts ½ chopped/1/2 lightly broken into large pieces)
2 tsp Lemon Juice
2 tsp All Spice
1 TBL + 1 tsp Yacon Syrup
½ tsp Himalayan Salt (to taste)
½ tsp Organic Pepper
1 TBL Olive Oil (to sauté onions)
Preheat oven to 400
Using a shallow baking sheet lined with aluminum foil.
With a small knife puncture a few holes in potatoes and place on baking sheet. Bake for about 1 hour, use a tooth pick to assure the potatoes are tender. Next let potatoes cool for around 10 minutes.
While the potatoes are baking, in a small skillet add 1 ½ TBL of butter and shallots, garlic, sautéed for around 5 minutes then add minced sage, all spice and sauté for another minute then set aside to cool.
Once potatoes are baked and cooled cut then in half long ways, carefully scoop potato out of skins, leaving a small layer of potato in skin to keep its shape, about 1/4”, add some salt and pepper and set aside.
In a separate bowl mix potatoes you took out of shell, add sautéed shallots and garlic, the rest of the butter, egg, ½ cup of blue cheese (save ¼ cup for topping), crème fresh the chopped walnuts (save the lightly broken for topping), yacon, salt and pepper to taste. Mix/mash thoroughly and put back into potato shells. Put back in oven for about 25 to 30 minutes or until lightly browned. Once you take out of oven while still hot, top the potatoes with the rest of the cheese and the lightly chopped walnuts. Serve hot or can keep in a warmer until served.
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