Sweet Potatoes with Caramelized Onions and Blue Cheese

Sweet Potatoes with Caramelized Onions and Blue Cheese

Hopefully you have experience with the flavor combinations listed in the title and are already salivating. It’s difficult to mess this one up, kids.

I mean, really. As I was eating it I told my husband that I’d rather have a big plate of this than ice cream – when is that last time you’ve said something like that about vegetables? I took the leftovers the next day and ate them cold over salad greens with some chopped chicken and experienced the cold version of heaven all over again. While it might be a little more work than you’re interested in for week night cooking, tag it for turkey day as it will be surefire hit. Or serve it with mixed greens and grilled chicken (remember, only care about one part of your meal and you resent making dinner much less).

Sweet potatoes, onions, and blue cheese are all easy to find in your grocery store, but you might be raising an eyebrow at sage? Well, turns out it’s seriously easy to locate in my local Giant (and I’m sure yours as well). It’s kept in my fridge for a week.

As for the breadcrumbs – you can use Panko, plain, or gluten free, or whole wheat breadcrumbs, just don’t use “Italian style” as they’ve added herbs and cheese. You can ALSO make your own by toasting any type of bread (I used hamburger and hotdog buns that were starting to get a bit stale) in a 300 degree oven for 10-15 minutes or until toasty and dry. Next, grind into crumbs in your food processor – will keep in an airtight container in your fridge for weeks if not months.

Sweet Potatoes with Caramelized Onions  and Blue Cheese

Serves 4

1 tbsp. olive oil

1 large (or two smaller) white onions, thinly sliced

2 lb. sweet potatoes, peeled and cut into 1 in. cubes (5 cups) (about 4 medium potatoes)


1 tbsp. chopped fresh sage

1/2 tsp. salt

1/4 tsp. pepper

1/3 c. blue cheese crumbles

1/4 c. breadcrumbs

1. Preheat oven to 400 degrees and spray an 8×8 or a 11×7 inch. baking dish with nonstick spray.

2. Heat a nonstick skillet over medium heat and add olive oil. Add onions and cook, stirring occasionally, for five minutes. Reduce heat to medium low and cook onions for 10-15 more minutes or until golden.


3. Place potatoes in a glass bowl and add 2 tbsp. water. Cover with plastic wrap, tightly, and microwave for 5 minutes or until fork tender (fork tender means the tines of a fork slide easily through the potato).


4. When onions and potatoes are done, gently stir together with the sage, salt and pepper. Spread mixture into prepared dish.


5. Evenly sprinkle cheese across the top and follow by the breadcrumbs.


5. Bake uncovered for 20 minutes. Serve immediately or cover with foil, refrigerate and warm in a 350 oven before serving.



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