Baked Sweet Potatoes with Cranberry Gorgonzola Gremolata
These mashed sweet potatoes are dressed with sweet cranberries, crunchy pecans and tangy Imported Gorgonzola.
- 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
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.