sweet and savory baked sweet potatoes

Last week, Kyle and I returned home from an amazing time with my family for Christmas.

I knew what it meant though, that I was going to have to start cooking again but to be honest, I was looking forward it.

For our first meal back I wanted to make something hearty and delicious.

I decided to cook pork chops.  My in-laws had blessed us with the perfect Christmas gift just before we left, a box of tender Omaha filets and juicy pork chops.  I still needed a side.

I asked Kyle what he wanted and immediately he responded, baked sweet potatoes (I’d made them in the fall, he fell in love, so he kindly put in his request once again!).

I’d found the recipe in an article entitled, “Healthy Living”, in the October 2011 issue of Martha Stewart Living.

Now, I’m not one to cook things simply because they’re healthy, so that’s not what caught my attention.  And as I may have shared earlier, I’m not the biggest fan of sweet potatoes, so that didn’t do it either.

It was actually the photo on the page of the magazine that made my mouth water.

As if that weren’t enough, I proceeded to read the list of goodies that would top the baked potato: roasted brussel sprouts, crumbled blue cheese, toasted pecans and a handful of craisins.  Wow, it all sounded out of this world to me!

It was, much to my surprise.  This dish creates the most delectable sweet and savory union, not to mention it’s super affordable and incredibly easy.

I should note that the tag line for the article was, Turn a Sweet Potato into a Meal.  I’m not so sure what Martha was thinking.  I don’t think one sweet potato with any amount of fixings would ever be enough to constitute a meal.  I’ve only ever served them as a side.

That’s just me though.  I want you to enjoy them as you wish, as a meal or a side.

Baked Sweet Potatoes

Recipe adapted from Martha Stewart Living

2 medium sweet potatoes
4 brussel sprouts
1  T crumbled blue cheese
1 T pecans, chopped and toasted
1 T craisins
salt and pepper
olive oil
butter

Scrub sweet potatoes clean, poke a few holes in them with fork and wrap in tin foil.  Place potatoes in the oven and bake at 350 for 45 minutes to 1 hour or until soft.

 

Wash brussel sprouts and cut into quarters.

In a medium pan, saute spouts in touch of olive oil and butter on medium heat for about 15 minutes (or until sprouts have softened and browned).  After they’ve cooled, toss in bowl with cheese, pecans and craisins.

Remove potatoes from oven, discard foil and slice down the center.  Place small amount of butter on each potato, sprinkle with salt and pepper and top with goodies.

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