Sweet Potato 170 Lighter copy

Baked Sweet Potatoes with Cranberry Gorgonzola Gremolata

These mashed sweet potatoes are dressed with sweet cranberries, crunchy pecans and tangy Imported Gorgonzola.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 6 medium sweet potatoes
  • 1/4 c. melted butter
  • 1/2 tsp. salt
  • 1/4 c. pure maple syrup
  • 1/4 c. minced fresh parsley
  • 1 lemon zested
  • 1 clove garlic minced finely
  • 3 tablespoons minced pecans
  • 3 tablespoons finely chopped dried cranberries
  • 1 scallion minced
  • 2 ounces gorgonzola crumbled

Instructions
 

  • Preheat oven to 450° F. Place sweet potatoes on cookie sheet and bake for 30 minutes. Flip over and return to oven to bake until tender, about 20 minutes. Remove from oven and set aside.
  • When cool enough to do so safely, peel sweet potatoes. Place in a medium skillet over low heat with butter, salt and maple syrup for 5 minutes, basting the potatoes with the butter mixture occasionally. Lightly smash the potatoes until there is an even consistency. Hold over low heat.
  • In a small bowl, toss together parsley, lemon zest, garlic, pecans, cranberries and scallion. Gently fold in the gorgonzola.
  • Move sweet potatoes to a serving dish and sprinkle with the cranberry blue cheese gremolata. Serve hot.
Keyword baked sweet potatoes, Baked Sweet Potatoes with Cranberry Gorgonzola Gremolata, gorgonzola cheese, gremolata