What seems like eons ago, a woman named Joan asked me if I’d be willing to go through Cuisine at Home. I said yes, of course, and promptly looked for the magazine. It’s safe to say that none of the grocery stores, pharmacies or big box Wal-Mart-type places carry Cuisine at Home. The only place I was able to find a copy was about a half hour away at Barnes & Noble.
Unfortunately, when I first looked, they still had the last month’s issue on the shelves even though it was about a week into the new month. Apparently that’s the way Cuisine at Home rolls. I promised Joan that I’d go through the magazine in December. While it’s taken me almost two weeks to get back to Barnes & Noble, I did so yesterday and picked up the newest issue, which will be with us until January 10. I guess that’s still the way they roll.
So, after paging through my first issue of Cuisine at Home, I’m seeing all kinds of good things ahead. Like One-Dish Sausage & Penne Ragu. Or Red Velvet Cake. Or Whole-Wheat Dinner Rolls (with rosemary).
Or, Balsamic-Roasted Sweet Potatoes.
I actually made this for lunch today because I wanted to dive in with this specific recipe and didn’t want to give Dudette a chance to turn her nose up at it. Do you see the blue-speckled chunks of cheese dotting the potatoes right there? That’s Gorgonzola (swoon). Anyhow, I get ahead of myself.
This is simplicity at its best (remember that when trying to come up with a side for your Christmas meal). Preheat the oven. Line a baking sheet with foil. Peel and cut sweet potatoes into wedges. There. The worst of it is done.
In a bowl, mix the balsamic vinegar, oil and brown sugar. The directions say to lay the potatoes on the tray then drizzle them with the mixture but I made my sauce in a larger bowl and put the potatoes in there, tossed them, laid them on the tray, then drizzled the remaining sauce over them. It seemed to work well even though it gave me one more bowl to clean.
Roast the sweet potatoes, turning them when halfway done. When done, plate them, drizzle them with the crumbled Gorgonzola (basic blue would work as well) and chopped walnuts.
Huge yum. Sweet potatoes and blue cheese are made to go together. This was fantastic. Hubby and I sat at the table and ate them like French fries (I suggest waiting til they cool a little if you’re going to do that). Hubby did his best not to get any big chunks of cheese, but I don’t think he minded the bit of flavor he did get at all (that’s a nice big step forward).
This dish is so good that it moves directly to the top of my menu for next year’s holiday table. It’s a keeper on every level for Thanksgiving and Christmas.
What I’d Do Different Next Time
My sauce caramelized an awful lot. You can’t see it because I took it all off, but it created little spun sugar wisps as I moved the pieces from tray to plate. I think less time in the oven would have taken care of that for me. I’ll be more careful about checking the potatoes in the last 8 minutes of cooking.
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons brown sugar
4 sweet potatoes, peeled, cut into 8 wedges each (2 lb)
Salt and black pepper to taste
Chopped toasted walnuts
Preheat oven to 425. Line a baking sheet with foil.
Combine the oil, vinegar and brown sugar in a small measuring cup. Arrange the wedges in a single layer on the prepared baking sheet and pour the balsamic mixture over the wedges. Gently toss to coat. Season with salt and pepper.
Roast the wedges, turning halfway through, until fork-tender, about 30 minutes.
Garnish wedges with walnuts and Gorgonzola.