Source:Ashley Simper, MS, RD, LDN OSF Community/Outpatient Dietitian
4 cups of cubed sweet potato, scrubbed and skins on
1 Tablespoon canola oil
3 cups of cubed Granny Smith apples
1 teaspoon lemon juice
1 cup chopped onion
1/3 cup chopped pecans
2 Tablespoons packed Splenda® Brown Sugar Blend
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup gorgonzola cheese
1. Preheat oven to 400° F.
2. In a medium bowl, toss the sweet potato cubes with canola oil. Spread onto a baking tray sprayed with cooking spray and roast for 5-10 minutes.
3. In a large bowl, toss apples and lemon juice. Add potatoes, onion, pecans and coat evenly with brown sugar, salt and pepper. Add ½ cup gorgonzola cheese and mix thoroughly.
5. Place contents into a 2 quart baking dish, cover with foil and bake for 20-25 minutes, stirring several times.
6. Before serving, garnish with ¼ cup gorgonzola cheese.
Makes 11 servings.