Caramelised onion and blue cheese sweet potatoes
Caramelised onion and blue cheese sweet potatoes combine the natural sweetness of roasted sweet potatoes with the savoury richness of caramelised onions and blue cheese. This dish is simple to prepare and perfect as a side or main course.
Cook time 60 min
Prep time 20 min
Ingredients:
3 sweet potatos1/4 cup olive oil
2 onions
2 tsp brown sugar
1/2 cup blue cheese
1 tbsp vinegar
1 tbsp rosemary
1/2 cup grated parmesan cheese
1 tsp fresh thyme
Indulge in the rich and robust flavors of caramelized onion and blue cheese sweet potatoes, a delightful dish that combines the natural sweetness of roasted sweet potatoes with the savory depth of blue cheese and caramelized onions. Perfect as a side dish or even a main course, this recipe showcases a harmonious blend of textures and tastes that will captivate your palate.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pat them dry.
- Slice each sweet potato in half lengthwise.
- Place the sweet potato halves on a baking sheet, cut side up.
- Drizzle 2 tablespoons of olive oil over the sweet potatoes and sprinkle with a pinch of salt and pepper.
- Roast in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and golden brown.
- While the sweet potatoes are baking, peel and thinly slice the onions.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced onions to the skillet and cook, stirring occasionally, until the onions are soft and starting to brown, about 15 minutes.
- Sprinkle the brown sugar over the onions and continue cooking for another 5 minutes, allowing the onions to caramelize.
- Add the vinegar and cook for an additional 2 minutes or until the liquid has evaporated. Remove from heat and set aside.
- Crumble the blue cheese into small pieces.
- Finely chop the rosemary and set it aside.
- Remove the thyme leaves from their stems.
- Once the sweet potatoes are tender, remove them from the oven.
- Evenly distribute the caramelized onions over the sweet potato halves.
- Sprinkle the blue cheese, parmesan cheese, and chopped rosemary over the top.
- Return the sweet potatoes to the oven and bake for an additional 5-10 minutes, or until the cheeses are melted and bubbly.
- Remove the sweet potatoes from the oven and sprinkle with the fresh thyme.
- Serve hot and enjoy your delicious caramelised onion and blue cheese sweet potatoes!
Caramelised onion and blue cheese sweet potatoes are both visually stunning and absolutely delectable. The combination of sweet, savory, and slightly tangy flavors makes for a truly memorable dish. Impress your family and friends by serving this sophisticated, yet easy-to-make recipe at your next gathering.
Caramelised onion and blue cheese sweet potatoes FAQ:
Bake the sweet potato halves at 400°F (200°C) for 25-30 minutes, or until they are tender and golden brown.
The sweet potatoes are done when they are tender when pierced with a fork and have a slightly golden brown color on the cut side.
Yes, you can substitute blue cheese with goat cheese or feta for a different flavor profile. However, this will change the taste of the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
A standard baking sheet (about 18x13 inches) works well for roasting the sweet potatoes. Make sure to arrange the halves cut side up with some space in between for even cooking.
Tips:
- Ensure to slice the onions thinly and caramelize them slowly over low heat to develop deep, sweet flavors without burning them.
- Roast the sweet potatoes until they are tender but still hold their shape to avoid a mushy texture.
- Use a good quality blue cheese for a richer, creamier contribution to the dish.
- For added depth, consider garnishing the finished dish with extra fresh thyme or a few chopped walnuts.
- Adjust the sweetness by either adding more or less brown sugar based on your personal preference.
Nutrition per serving
4 ServingsCalories 260kcal
Protein 9g
Carbohydrates 40g
Fiber 6g
Sugar 12g
Fat 22g
More recipes
Jamaican-style kidney beans with coconut milk
Creamy Jamaican-style kidney beans cooked with coconut milk.
24 Nov 2025Cheesy acorn squash quinoa
A creamy, comforting dish with quinoa, acorn squash, and cheddar.
17 Feb 2026Roasted sweet potato & zucchini risotto
A creamy risotto with roasted sweet potatoes and zucchini.
09 Jan 2026Chickpea and swiss chard stir-fry
A quick and healthy chickpea and Swiss chard stir-fry.
13 Nov 2025