The theme for this recipe swap was Thanksgiving sides- oh the possibilities! I submitted the recipe for burgundy mushrooms, and I received this recipe from Jessica at The Jey of Cooking. I love sweet potatoes and was excited to test this recipe out on my family. I made a few modifications to the original recipe by adding blue cheese, bacon, and green onion. The great thing about this recipe is you can add any toppings you want, or keep it simple and serve them straight up. Checkout my fellow swappers at A Taste of Home Cooking! Thank you for the great recipe Jessica!
We closed on the house last night! Official homeowners!!! Let the moving begin!
Sweet Potato Coins with Blue Cheese, Bacon, and Green Onion
adapted from The Jey of Cooking
2 sweet potatoes
2 oranges (for juice)
1 Tbl brown sugar
5 slices center cut bacon, cooked and chopped
4 1/4 Tbl redued fat sour cream
1 1/2 Tbl blue cheese
2 Tbl sliced green onions
1/2 tsp black pepper
Preheat oven to 350 degrees.
Spray a baking sheet with Pam and set aside.
Juice oranges into a medium bowl. Mix in brown sugar and set aside. Cut sweet potatoes into thick rounds and toss with orange juice and sugar. Remove from bowl and place on baking sheet. Seasoning with black pepper. Bake for one hour, flipping half way through.
Remove from oven and transfer to a serving dish. Allow potatoes to cool for 5 minutes. While potatoes are cooling, mix sour cream and blue cheese in a small bowl. Gently spoon sour cream mixture onto potatoes (I used my nephew's baby spoon). Top with bacon and green onion.