Roasted Sweet Potatoes With Prunes And Blue Cheese

Name: Roasted Sweet Potatoes With Prunes And Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups sweet potato cut into 1 inch cubes; 2 cups yellow onion cut into a small dice; 2 cups bread Dark, rye, wheat, cut into 1 inch cubes; 1/2 pound pitted prunes cut into 1/2 inch dice; 1/2 pound crumbled blue cheese; 8 ounces apple cider; 8 ounces chicken or Vegetable Stock; 1 bunch parsley; 2 tablespoons butter; 1 tablespoon cooking oil; 1 1/2 tablespoons salt; 1 1/2 tablespoons black pepper

Servings: persons

5 cups sweet potato cut into 1 inch cubes
2 cups yellow onion cut into a small dice
2 cups bread Dark, rye, wheat, cut into 1 inch cubes
1/2 pound pitted prunes cut into 1/2 inch dice
1/2 pound crumbled blue cheese
8 ounces apple cider
8 ounces chicken or Vegetable Stock
1 bunch parsley
2 tablespoons butter
1 tablespoon cooking oil
1 1/2 tablespoons salt
1 1/2 tablespoons black pepper

1
Preheat oven to 350u00b0.
2
Heat a cast iron skillet over medium heat and brown the sweet potatoes in butter for 5-10 minutes. Transfer sweet potatoes to a mixing bowl and set aside.
3
Wipe the skillet clean and return to medium heat. Saute the onions in oil, stirring frequently. Gradually increase the heat to medium-high to caramelize the onions. When the onions are evenly caramelized, add the chopped prunes and deglaze the pan with the apple cider. Reduce the cider until thick. Remove from heat
4
Add the onion/prune mixture to the sweet potatoes. Stir in bread, stock, salt, and pepper and 1/2 of the blue cheese and parsley. Mix well and return to the skillet and cook in the oven for 20 to 25 minutes until hot and lightly browned on the top. Remove from the oven and top with the remaining blue cheese and parsley.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups sweet potato cut into 1 inch cubes, 2 cups yellow onion cut into a small dice, 2 cups bread Dark, rye, wheat, cut into 1 inch cubes, 1/2 pound pitted prunes cut into 1/2 inch dice, and more.

Yes, Roasted Sweet Potatoes With Prunes And Blue Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!