Friday, November 19, 2010

Magnificent Sweet Potato Coins with Bleu D'Auvergne

Best sweet potatoes...

Seriously, you should go make these right now.

These darlings, which were inspired by the smittenkitchen, are roasted sweet potato coins, which I topped with just a bit of Bleu D'Auvergne, a wonderful blue cheese from France. The potatoes were roasted to perfection: a nice crust on the outside, creamy and gorgeous on the inside. And the touch of Bleu D'auvergne... don't get me started. Its round, floral, slightly tangy notes mixed with the sweetness of the potatoes was magnificent.

I ate every single one. And would have eaten more if I could have. Just the sort of thing you want when you are currently searching for a Thanksgiving sweet potato recipe!
Another thing to be thankful for.

Start by cutting them into 1-inch coins. Then, get them on an oiled baking sheet, and toss. Sprinkle them with salt and pepper.
Roast without disturbing for 20 minutes, then flip. They should have a nice golden, blistery look.
Roast for 10 more minutes.
Remove from pan.
Place a touch of Bleu D'Auvergne, Roquefort, Stilton, or any other cheese (blue or not) you like.
And gobble them up.

Roasted Sweet Potato Coins with Bleu D'Auvergne (adapted from smittenkitchen)
Sweet potatoes, sliced into 3/4-1 inch disks*
Olive oil
Bleu D'Auvergne, or some other blue cheese or goat cheese**

Preheat oven to 450. Oil your baking sheet with 1-2 Tablespoons of oil. Put potatoes on baking sheet, and sprinkle with salt and pepper. Roast for 15-20 minutes, until the bottoms are golden and blistery. Flip each coin, and roast for 10 more minutes. Remove from oven, and top with cheese.

*Depending on how big they are, figure 1-2 per person
**On the smittenkitchen, she topped hers with a mix of celery, shallots, nuts, dried fruit, parsley, and goat cheese. That also sounds delicious.

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