In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.
Ingredients
8 Servings
2
½
4
2
1
2
2
2
12
4
Preparation
Step 1
Preheat oven to 400°. Mix sugar and 1 Tbsp. hot water in a small bowl until sugar dissolves. Add walnuts and toss to coat. Spread out on a baking sheet. Toast, tossing halfway through, until golden brown, 18–20 minutes. Let cool then break into pieces (sugar will harden as nuts cool).
Step 2
Toss sweet potatoes and olive oil on a parchment-lined baking sheet; season with salt and pepper. Arrange in a single layer and roast until tender and golden brown, 25–30 minutes. Let cool.
Step 3
Combine shallot and vinegar in a medium bowl and let stand 15 minutes. Whisk in lemon juice and walnut oil; season with salt and pepper.
Step 4
Meanwhile, pour vegetable oil into a small skillet to measure ½” and heat over medium heat. Add sage leaves and fry until crisp, 30–40 seconds. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate; set aside.
Step 5
Place sweet potatoes on a platter; drizzle with vinaigrette and top with blue cheese, walnuts, and fried sage.
Step 6
DO AHEAD: Nuts can be candied 1 day ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.
Nutrition Per Serving
How would you rate Sweet Potatoes with Stilton and Walnuts?
Leave a Review
Reviews (60)
Back to TopDelicious! The shallot vinaigrette was simple and will be used often. Since I got a late start on dinner, I steamed the potatoes in the rice cooker while the nuts were toasting and tossed them in hot olive oil and sage chiffonade on the same pan after removing the nuts. They crisped up reasonably well in about 5 minutes. Will definitely use this recipe again. I think it would make a fine meal on some simple greens, but the spouse prefers it as a side dish.
NEW
Hawaii
8/22/2021
Really tasty! So many interesting flavors and textures that work really well together. This dish takes a LOT of time to make and is pretty intensive, so I doubt I would make it again.
Anonymous
San Francisco
11/25/2020
I followed the last poster’s advice about the walnuts and cooked them at 350. I ate this as a meatless main so I added Brussels sprouts and oyster mushrooms to the sweet potatoes when I roasted them. I disagree with the last poster about the vinaigrette- I loved it, but I left the shallots in rings and added it to the hot vegetables. With the shallots that big, it ends up being like a quick pickle. Really tasty!
Courtney S
San Francisco
11/9/2020
I've followed the recipe exactly and am not very impressed with the result. The vinaigrette tastes like it's out of place. If I was to make this again, I will not make the vinaigrette and through blue cheese on potatoes while they are very warm. Candied walnuts are great on this dish, but don't bake at 400 degree for that long. They WILL burn. I would guess 350 degree might do the job. My first batch came out all black. What a waste of good organic walnuts...
California
12/4/2017