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!)
- For the Sweet Potato:
- 1 large sweet potato
- 1/2 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1 ounce blue cheese
- 1/2 cup cooked quinoa
- 2 teaspoons fresh minced rosemary
- For the Salad:
- 2 cups (lightly packed) arugula
- 1/4 cup dried cranberries
- 2 tablespoons crushed pecans
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown mustard
- 2 teaspoons maple syrup
- Preheat oven to 400˚. Scrub sweet potato and cut in half. Place cut side down in a roasting pan, drizzle with 1/2 tablespoon of olive oil, and sprinkle with sea salt. Bake until potatoes are tender, 35-45 minutes depending on size of sweet potato.
- Once sweet potatoes are done, carefully scoop insides into a bowl, leaving 1/4-1/2″ 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.
- Return sweet potatoes to the oven and bake for another 10-15 minutes until tops are beginning to crisp and cheese has fully melted.
- 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).
- When sweet potatoes are done, remove and place 1/2 the arugula salad over the sweet potato and serve.
*Sweet potatoes can be baked ahead of time and reheated/baked again for the second baking when ready.