A Quick Appetizer: Pear and Blue Cheese Sweet Potato Stacks

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I’m all about appetizers lately so I’m bringing you another quick one sure to be a hit this holiday season!

I happened upon this recipe in the midst of preparing for our Thanksgiving feast from a cool blog, Pham Fatale. It intrigued me to say the least… sweet potatoes with pears and blue cheese… I honestly didn’t think these flavors would go well together.

We were pleasantly surprised! The combination of the flavors and textures was great – the sweet potatoes are firm and hold together nicely acting as the base for this one-bite appetizer. The pears and sweet potatoes are sweet but the blue cheese cuts through that sweetness adding a tangy, almost sour note. And the walnuts add a nice crunch! Plus this recipe is quite easy and sure to impress!

For this recipe, you’ll need:

3 large sweet potatoes, peeled and sliced

2 ripe Bosc pears, sliced thinly

1 slice Fourme d’Ambert blue cheese, as needed
¼ cup chopped walnuts, roasted

Place the sweet potoates in a large pot with enough cold water to cover them.  Bring to a boil and reduce the heat to medium-high. Cook for about 15-18 minutes. Drain thoroughly and let them cool.

Preheat the oven to 375°F. Roast sweet potato discs on a baking sheet for 25-30 minutes, flipping halfway through.

Breakfast in Bed(stuy) / Pear and Blue Cheese Sweet Potato Stacks

Remove sweet potatoes from oven and top with pear slices. Return them to the oven and bake for 15-20 minutes longer.

Turn off the oven and top the sweet potatoes and pears with crumbled blue cheese. Let the cheese melt. Garnish with walnuts and serve warm!

Breakfast in Bed(stuy) / Pear and Blue Cheese Sweet Potato Stacks

Pear and Blue Cheese Sweet Potato Stacks
 
Ingredients
  • 3 large sweet potatoes, peeled and sliced
  • 2 ripe Bosc pears, sliced thinly
  • 1 slice Fourme d'Ambert blue cheese, as needed
  • ¼ cup chopped walnuts, roasted
Instructions
  1. Place the sweet potoates in a large pot with enough cold water to cover them.  Bring to a boil and reduce the heat to medium-high. Cook for about 15-18 minutes. Drain thoroughly and let them cool.
  2. Preheat the oven to 375°F. Roast sweet potato discs on a baking sheet for 25-30 minutes, flipping halfway through.
  3. Remove sweet potatoes from oven and top with pear slices. Return them to the oven and bake for 15-20 minutes longer.
  4. Turn off the oven and top the sweet potatoes and pears with crumbled blue cheese. Let the cheese melt. Garnish with walnuts and serve warm!
 

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