large (8-inch) unpeeled orange-fleshed sweet potatoes (1 3/4 lb)
teaspoon ground black pepper
teaspoons Dijon mustard
cups sweet onion, halved and thinly sliced (1 large)
small unpeeled apple (Gala or Braeburn), cored and thinly sliced (1 cup)
tablespoon apple cider vinegar
tablespoons crumbled blue cheese
teaspoons chopped fresh parsley leaves
teaspoon chopped fresh thyme leaves
Heat oven to 425°F. Spray large rimmed baking pan with cooking spray.
Cut 8 (1/2-inch-thick) slices from center of each sweet potato; reserve ends for another use, or discard. In large bowl, toss sweet potato slices, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt and the pepper. Place slices in pan. Bake 18 to 20 minutes or until tender when pierced with paring knife. Turn slices over. Brush sweet potato slices with mustard.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon olive oil over medium-high heat until hot. Add onion and remaining 1/4 teaspoon salt; cook 6 to 8 minutes or until softened and golden brown. Add apple, and cook 2 to 3 minutes longer or until apple softens. Add vinegar; cook 30 to 60 seconds or until liquid evaporates.
Divide caramelized onion mixture among slices. Top with blue cheese. Bake 5 to 7 minutes or until cheese softens. Top with parsley and thyme.
- Always read labels to make sure each recipe ingredient is gluten free and vegetarian. Products and ingredient sources can change.
- Not a fan of blue cheese? Substitute goat cheese instead.
- The caramelized onion and apple mixture can be made a day ahead. Refrigerate mixture, covered, then reheat in microwave before placing on top of sweet potato slices.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.