Sweet Potatoes with Gorgonzola Cream and Toasted Walnuts
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 medium sweet potatoes ( about 2 lbs)
  • Olive oil
  • Salt and pepper
  • 2 T butter
  • 2 medium leeks, cleaned, white and pale green parts only
  • 1 tsp fresh thyme
  • 3 oz. gorgonzola cheese
  • ½ cup heavy cream
  • ⅓ cup toasted walnuts
  1. Preheat oven to 400 degrees. Peel the sweet potatoes and slice into thick slices (about ¾ inches). Arrange on a baking sheet, sprinkle with salt and pepper and drizzle with olive oil. Bake for 15 minutes, or until tender. Reduce oven heat to 350. ( you can reuse the baking sheet to toast the walnuts)
  2. Thinly slice the leeks. In a deepish pan, melt the butter, add the leeks and the thyme and sauté over medium heat until the leeks are translucent and tender. Salt to taste, being aware that the cheese is quite salty.
  3. In a small saucepan, crumble the Gorgonzola into the cream and heat until the cheese is melted.
  4. In a gratin dish, arrange the leeks. Top with the sweet potatoes, and pour the Gorgonzola cream over the entire thing. (you can make it ahead until this point). Top with walnuts.
  5. Bake at 350 for 20-30 minutes until heated through and the cheese is bubbling.
Recipe by The Domestic Front at http://www.thedomesticfront.com/sweet-potatoes-with-gorgonzola-cream-and-toasted-walnuts/