Here is a 80/20 recipe that will feed your soul.
Usually all Stellibell recipes serves 4 people and takes
about 30 minutes to make, this one has 6 servings and takes a little bit longer
to make. Perfect for a weekend when you have some more time and for inviting some guests over.
Have a great weekend!
Ingredients
- 2 large sweet potatoes
- 1 small onion
- 2 tbsp olive oil
- ½ + ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter
- 1/3 cup pecan pieces
- 1 tbsp packed light brown sugar
Dressing
- 4 tsp apple cider vinegar
- 1 ½ tsp honey
- 1 garlic clove
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp crumbled blue cheese
Directions
- Preheat the oven to 375°.
- Wash, peel and cut the potatoes lengthwise into thin wedges.
- Cut the onion into 1-inch pieces.
- Combine the potatoes and onion into bowl and sprinkle with the olive oil. Mix well.
- Spread the mixture out in a baking pan in a single layer and sprinkle with salt and pepper.
- Bake for 30 to 35 minutes until the potatoes are tender, stirring occasionally.
- Meanwhile, heat up a pan on medium heat.
- Melt the butter and stir in the pecans, brown sugar and ¼ tsp salt.
- Cook, stirring, for about 2 to 3 minutes or until the pecans are coated in the mixture.
- Remove from the heat and spread out on foil. Let stand to cool completely.
- To make the dressing:
- Mince the garlic
- Whisk together vinegar, honey, garlic, ¼ tsp of salt and ¼ tsp of black pepper. Slowly add the olive oil while whisking until combined. Whisk in 1 tbsp of the blue cheese.
- To serve, transfer the potatoes and onions to a serving plate. Drizzle with the dressing and sprinkle with the pecans and remaining blue cheese.
- Serve with a nice salad and steak or chicken.
