Tuesday, April 23, 2013

Sweet And Tangy

Hello everyone! Sorry about the mini blog hiatus but hopefully I Can make it up to you with this delicious Tasty Tuesday post. Today I have for you a spin in a Flat Belly Diet Cookbook recipe that I adapted to fit our South Beach Diet Phase Two and it has quickly become the Hub's favorite side dish; it is roasted sweet potatoes with blue cheese, walnuts, and scallions. I got the recipe originally from my friend Lindsey who made them for us at her parents' amazing lake house. She made them the original way with red potatoes and they were beyond delicious. I decided to try them out with sweet potatoes and, to my surprise, Travis still loved them! Score!!! I hope you and your family enjoy them as well, it is a great easy and delicious side dish to compliment any meal.

Blue Cheese And Walnut Sweet Potatoes

   South Beach Diet Phase Two


  • Two large sweet potatoes
  • One container of crumbled blue cheese
  • 1/2 cup raw walnuts
  • 2-3 scallions
  • Salt and pepper to taste
  • 1 and 1/2 teaspoon olive oil for cooking


 Preheat your oven to 425 degrees. Cut the sweet potatoes into half inch cubes and toss with the olive oil, salt and pepper. Spread them out evenly on the tray so they are not overlapping and roast for about 25-35 minutes or until fork tender checking frequently. Meanwhile, chop the walnuts slightly and place in a non stick pan over medium heat. Toast until slightly browned, about 5 minutes. Place in a bowl off to the side to let them cool and finely chop your scallions. After the potatoes have softened, remove the tray from the oven but keep the oven on. Stir them and add the cheese, nuts, and scallions to the baking sheet. Place back in the oven for about 3-5 minutes or until the cheese slightly melts. Serve and enjoy!

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