Roasted Sweet Potatoes, Blue Cheese Dressing And Candied Walnuts
Prep time: 15 minutes
Cooking time: 40–45 minutes
Serves: 4
Ingredients:
- 3–4 sweet potatoes, cut across into 2 cm thick slices
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp Texas spice mix
- 1 tbsp thyme, picked
- ¼ cup olive oil
- ½ cup walnuts
- 1 tbsp maple syrup
Dressing:
- 75g blue cheese
- ½ cup yoghurt
- 2 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 pinch salt and pepper
Method:
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Preheat the oven to 220°C.
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Place the sweet potatoes into a pot, add just enough water to cover them. Bring to the boil and cook for 20–25 minutes until softened.
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Drain well and place them on a lined baking tray.
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Gently squash them halfway down using a plate or a cup.
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Season with salt, pepper, and sprinkle over the spice mix and thyme. Toss through and place in the oven for 15–20 minutes, or until golden brown.
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Place the walnuts on a lined baking tray, drizzle with maple syrup and 2 tsp of olive oil, toss through and place into the oven for 5 minutes. Remove and set aside to cool.
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Add the yoghurt to a mixing bowl, then add the blue cheese, Worcestershire sauce, lemon juice, and a pinch of salt and pepper. Mix well using a whisk until combined.
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Place the sweet potatoes on a platter, drizzle with the blue cheese yoghurt, crumble the candied walnuts on top, and garnish with extra thyme leaves. Enjoy!
