Twice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula SaladTwice Baked Sweet Potato with Arugula SaladTwice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula SaladTwice Baked Sweet Potato with Maple-Mustard Arugula SaladTwice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula SaladTwice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula SaladTwice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula SaladTwice Baked Sweet PotatoTwice Baked  Quinoa Sweet Potato with Maple-Mustard Arugula SaladTwice Baked Blue Cheese Sweet Potato with Maple-Mustard Arugula Salad
Prepare yourselves, I’ve hit sweet potato season with a bang. I’m a big potato fan in general but I’m always looking for ways to make a potato a meal. You may be thinking, “salad? on top of a sweet potato?” but I assure you, it’s awesome (if warm salads are your thing).

Take this idea and run with it. I can imagine using different grains or even chickpeas in the sweet potato mixture along with different cheese like goat, cheddar, or any other cheese that melts well. As for the salad, regular greens, kale, or spinach would work great. Have fun, play around, and just know this won’t be the only potato meal you see from me this season!

(PS: if you’re up for seeing more wedding photos, pop over to Sarah’s blog. Every time I look at them, I tear up!)

Twice Baked Sweet Potato using Blue Cheese and Quinoa with Maple-Mustard Arugula Salad
 
Prep time
Cook time
Total time
 
While working on Amy's site, she had just posted her post about quicker baked potatoes. Since then,slicing my potatoes in half before baking has become the norm. It cuts down on cooking time (and is pretty ingenious!)
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • For the Sweet Potato:
  • 1 large sweet potato
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • 1 ounce blue cheese
  • ½ cup cooked quinoa
  • 2 teaspoons fresh minced rosemary
  •  
  • For the Salad:
  • 2 cups (lightly packed) arugula
  • ¼ cup dried cranberries
  • 2 tablespoons crushed pecans
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown mustard
  • 2 teaspoons maple syrup
Instructions
  1. Preheat oven to 400˚. Scrub sweet potato and cut in half. Place cut side down in a roasting pan, drizzle with ½ tablespoon of olive oil, and sprinkle with sea salt. Bake until potatoes are tender, 35-45 minutes depending on size of sweet potato.
  2. Once sweet potatoes are done, carefully scoop insides into a bowl, leaving ¼-1/2" thick wall in the sweet potato. Add blue cheese, quinoa, and rosemary to the bowl of sweet potato and mix until well combined and cheese is starting to melt. Divide sweet potato mixture back into sweet potatoes.
  3. Return sweet potatoes to the oven and bake for another 10-15 minutes until tops are beginning to crisp and cheese has fully melted.
  4. While sweet potatoes are baking, combine arugula, cranberries, and pecans in a bowl. In a separate container, shake or whisk together olive oil, vinegar, brown mustard, and maple syrup. Pour just enough dressing over greens for them to be lightly covered (you might not use all the dressing).
  5. When sweet potatoes are done, remove and place ½ the arugula salad over the sweet potato and serve.
Notes
*Sweet potatoes can be baked ahead of time and reheated/baked again for the second baking when ready.

 

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