Sweet Potatoes with Spirulina Bleu and Walnuts

Sweet Potatoes with Spirulina Bleu and Walnuts

So I have to confess that I'm a bit of a purist when it comes to sweet potatoes. I've especially never understood how people add sugar to them when they are already so sweet!

This is a recipe that I modified slightly from one that uses regular bleu cheese. The Spirulina Bleu Creamy Cashew Spread lends itself perfectly to standing in for the dairy. It keeps that basic roasted sweet potato that I so love but adds just enough to give it a little more complexity without overwhelming. You could also grill the sweet potatoes instead if you don't want to turn on your oven.

While at first glance the recipe looks a little complex, it's really not as most of the cooking is unattended. You can easily leave off the sage if you don't happen to have any or just sprinkle on a little rubbed sage instead.

Sweet Potatoes with Spirulina Bleu and Walnuts

2T turbinado sugar
1/2 c walnut halves
4 pounds sweet potatoes
2T olive oil
Salt/pepper to taste
1 large shallot, finely chopped
2T white wine vinegar
2T fresh lemon juice
2T walnut oil or olive oil
Vegetable oil (for frying, about 1/2c)
12 fresh sage leaves
4oz Red Lotus Foods Spirulina Bleu Creamy Cashew Spread (warmed to room temp for easier handling)

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).
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.
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.
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.
Place sweet potatoes on a platter; drizzle with vinaigrette. Scoop the Spirulina Bleu into a pastry bag with a medium sized fluted tip and pipe over the sweet potatoes in fancy swirls or florets. Distribute the walnuts, and fried sage. Serve warm or at room temp.

Download a printable copy: Recipes here


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