Roasted Sweet Potatoes with Blue Cheese & Spicy Candied Pecans

Note: If you’re making the candied pecans, do that before you start the sweet potatoes so that they have time to set. If you don’t want to make your own candied pecans, you may find them in the bulk section of the grocery store.

For the spicy candied pecans:

1. Line a sheet pan with parchment paper.
2. In a small saucepan combine the brown sugar and water. Cook over medium to medium high heat. Swirl the pan, but don’t stir. Once the mixture comes to a boil and the sugar has dissolved cook for about 1 ½ minutes.
3. Remove the mixture (now caramel) from the heat, stir in the pecans, salt and cayenne pepper.
4. Pour them in a single layer on the prepared sheet pan. Allow the nuts and caramel to cool completely.

This recipe makes 1 cup of candied pecans, so you may store the remaining Spicy Candied Pecans in an airtight container for up to a couple of weeks.

For the sweet potatoes:

1. Preheat oven to 400 F.
2. Wash and scrub the sweet potatoes and cut them into wedges (you don’t need to peel them).
3. Lay the potatoes on a rimmed sheet pan, drizzle the olive oil over the sweet potatoes and sprinkle the salt, pepper, cayenne pepper and Italian seasoning over the top. Toss together so that the potatoes are completely and evenly coated. Roast for 30 minutes or until the sweet potatoes are tender.
4. Remove the cooked sweet potatoes to an oven-safe serving platter and drizzle the balsamic glaze in an attractive manner over the sweet potatoes, and evenly distribute the blue cheese crumbles and chopped candied pecans over the top. Return the platter of sweet potatoes to the oven for just a minute or two. This allows the cheese to soften just enough so that the cheese will adhere to the sweet potatoes, but the cheese won’t melt completely.

These roasted sweet potatoes can be served hot or at room temperature.