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Sweet Potatoes with Pecans and Gorgonzola

November 29, 2010

 “Share the Bounty”

 “Fruit Basket”

(“Circa 1920” Polychromed Bronze-Clad / Hirsch)

[Courtesy of]

Recently during one of the weeks of “FallFest 2010” published this fascinating, taste of heaven sweet potato recipe with bacon, pecans, and bleu cheese.  This was right up my alley as I cannot eat the sweet potatoes with all that sweet and gooey stuff.  I had been looking for a couple of weeks for my favorite sweet potato souffle recipe (and it is still not found) but knew this would be perfect.


 Sweet Potatoes with Pecans and Gorgonzola


  • 4 Medium Sweet Potatoes (peeled and cut into 1″ pieces
  • 2 T. Olive Oil
  • 1/2 t. Dried Thyme
  • 1/2 t. Salt
  • Freshly Ground Black Pepper
  • 4 Slices Thick Bacon (diced)
  • 4 Shallots (peeled and chopped)
  • 3/4 C. Pecan Halves
  • 2-3 oz. Gorgonzola Cheese (crumbled)


  1. Preheat oven to 425 degrees
  2. Put the potatoes and shallots in a baking dish
  3. Toss with the olive oil, thyme, salt and pepper
  4. Roast (stirring a couple of times during process) for about 40 minutes (until nicely browned)
  5. Saute the bacon until crispy, drain on paper towels, set aside
  6. Add the pecans and bacon to the sweet potatoes and roast an additional 10 minutes
  7. Remove from dish and serve in a warmed vegetable bowl
  8. Sprinkle with the Gorgonzola and serve


(Serves 6-8)

Adapted from

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