Sweet Potatoes with Pecans and Blue Cheese

Enjoy this exceptional side dish from Better Homes & Gardens, with the incredible flavors of roasted sweet potatoes, blue cheese, and candied pecans.

At a glance

Approx 40 mins
Serves 6 as a side dish


  • 2 large sweet potatoes, peeled and cut lengthwise into thin wedges
  • 1 small sweet onion, cut in 2.5cm pieces (1/3 cup)
  • salt & pepper, ground
  • 4 tbsp olive oil
  • 1 tbsp butter
  • 1/3 cup pecan pieces
  • 1 tbsp packed light brown sugar
  • 4 tsp cider vinegar
  • 1 ½ tsp honey
  • 1 clove garlic, mince (or 1/2 tsp minced garlic)
  • 2 tbsp crumbled blue cheese


  1. Preheat oven to 190°C. In a roasting pan combine sweet potatoes and onion pieces. Drizzle with 2 tbsp of the olive oil and sprinkle over 1/2 tsp salt, and 1/4 tsp pepper. Toss gently to combine. Spread mixture in a single layer. Bake for 30 to 35 minutes or until vegetables are tender, stirring once.
  2. Meanwhile, in small skillet melt butter over medium heat. Stir in pecan pieces, brown sugar, and 1/4 tsp salt. Cook and stir for 2 to 3 minutes or until pecans are coated in the brown sugar mixture. Remove from heat; spread on foil and let stand to cool completely.
  3. For dressing, in a small bowl whisk together the vinegar, honey, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Slowly whisk in remaining 2 tbsp of the olive oil until combined. Whisk in 1 tbsp of the blue cheese.
  4. To serve, transfer potatoes and onions to serving plate. Drizzle with dressing. Sprinkle with pecans and remaining blue cheese. Makes 6 side-dish servings.