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Author Notes: Sweet potatoes are a fixture in Louisiana. Fall just wouldn't taste right without a weekly sweet potato. This combines two Louisiana favorites--sweet potatoes and pecans--with two of my favorites--bacon and blue cheese! - SupperStarter
- 3 sweet potatoes
- 1 onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/3 cup pecans
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 4 slices bacon, cooked and crumbled, reserving 2 Tablespoons drippings
- 2 teaspoons honey
- 1 tablespoon cider vinegar
- 3 tablespoons blue cheese, crumbled
- Peel sweet potatoes and onions. Cut into 2-inch chunks. Toss with olive oil. Season with salt and pepper. Spread onto foil-lined 10 x 15-inch baking dish. Bake at 375 degrees for 45 to 50 minutes or until fork-tender. Stir halfway through baking time.
- Melt butter in skillet and add pecans, brown sugar, cayenne pepper and salt, stirring constantly for about 5 minutes or until pecans are coated with sugar mixture. Pour pecans onto foil-lined baking dish to cool.
- To make glaze, add 2 cloves garlic to reserved bacon drippings. Cook 2 minutes. Whisk in honey and cider vinegar.
- Transfer potatoes and onions to serving platter. Drizzle with glaze. Top with pecans, blue cheese and crumbled bacon.
- This recipe was entered in the contest for Your Best Sweet Potato Recipe
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