• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Search
  • Produce Guides
  • Stock a Pantry
  • Component Cooking
  • Search
  • Instagram

Naturally. logo

1 09.26.13 Arugula

Twice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula Salad

Twice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula Salad
Twice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula Salad

Twice Baked Quinoa 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!)

Print

Twice Baked Sweet Potato using Blue Cheese and Quinoa with Maple-Mustard Arugula Salad

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 2
  • Category: Entree
Print
Pin

Description

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!)


Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  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 1/2 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.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

Twice Baked Blue Cheese Sweet Potato with Maple-Mustard Arugula Salad

1

Categories: Arugula

Previous Post: « Stocking a Whole Foods Pantry
Next Post: Herbed Burst Tomatoes, Goat Cheese, and Farro (+ Patio Garden Update) »

Reader Interactions

Comments

  1. Dishing Up The Dirt says

    09.27.13 at 7:21 am

    Beautiful and delicious as always! We finally have sweet potatoes at our farm! cant wait to whip this up. Thanks for another lovely recipe Erin!

    Reply
  2. Julie says

    09.27.13 at 9:55 am

    Erin, this recipe looks delish!
    Took a peek of your wedding pics – so beautiful! You and your husband seem like delightful people.
    Wish you both the very best.
    Julie

    Reply
    • elalderson says

      10.2.13 at 2:08 pm

      Thank you, Julie!

      Reply
  3. Melissa Vanni says

    09.27.13 at 10:37 am

    This does look awesome!! My crew would love this!

    Reply
  4. HalfBakedHarvest says

    09.27.13 at 7:08 pm

    Mmm! I love sweet potatoes, especially as a meal like this and especially paired with blue cheese! So good! Gorgeous meal!

    Reply
  5. jaime @ asweetroad says

    09.28.13 at 12:14 pm

    I have some sweet potatoes I’ve been neglecting because I just couldn’t think up something outside of the box this time around, but I like the idea of using the skins as bowls for a sweet-potato quinoa mash. They look easily portable too, so I can stick one in a tupperware and take it to work!

    Reply
    • elalderson says

      10.2.13 at 2:08 pm

      I’ve always been a big fan of potatoes as bowls and I think it would be a great treat for work!

      Reply
  6. Laura Pickard says

    09.28.13 at 4:07 pm

    Erin, where is your restaurant because I want to live there…
    No really.

    And Congratulations on your marriage! I have been married almost 12 years and love it. LOVE it. And him too. 🙂

    Reply
    • elalderson says

      10.2.13 at 2:08 pm

      🙂 There have been talks about a traveling food truck (and thank you!)

      Reply
  7. Joanne (eats well with others) says

    09.28.13 at 6:19 pm

    I just got a case of many many many pounds of sweet potatoes. So I need LOTS of recipes to use them up. This is so number one on my to-make-next-week list!

    Reply
  8. Pamela @ Brooklyn Farm Girl says

    09.28.13 at 6:40 pm

    I’m really feeling the maple mustard in this recipe, such a unique flavor! Looks great!

    Reply
  9. Irish Attic says

    09.29.13 at 6:15 am

    This looks amazing! I’m going on a hike/picnic today and these stuffed potatoes and salad will be an easily packable lunch to take along.

    Reply
    • elalderson says

      10.2.13 at 2:07 pm

      Wonderful- sounds like a perfect hiking meal!

      Reply
  10. Tammela says

    09.29.13 at 10:40 am

    I love sweet potatoes. I like warm salads. Yum.

    Reply
  11. Julie says

    09.30.13 at 5:32 pm

    Erin, I just made this for dinner tonight and it tastes as good as it looks. I followed the recipe to the T – it’s a keeper.
    Thank you!

    Reply
    • elalderson says

      10.2.13 at 2:05 pm

      Wonderful!

      Reply
  12. Kristin says

    10.1.13 at 12:35 pm

    Big congrats on getting married!! I hope these first few weeks are super sweet for you guys. And this recipe … YUM! Made it last night with a cheese swap (manchege and pecorino) and it was delicious!

    Reply
    • elalderson says

      10.2.13 at 1:58 pm

      Thank you! Love the cheese swap- I’ll have to try that combo soon!

      Reply
  13. Laura says

    10.11.13 at 10:58 am

    I made this last night – it was delicious! Thanks for sharing.

    Reply
    • elalderson says

      10.14.13 at 8:03 am

      You’re welcome- so glad you liked it!

      Reply
  14. Lacey says

    11.5.13 at 8:23 am

    Delicious recipe, thank you! I had blue cheese left over from your cornbread panzanella salad recipe (also delicious!) so I decided to make this. What a good choice… my boyfriend gave it an 8/10 🙂

    Reply
  15. Heather T says

    11.10.13 at 4:59 pm

    Just made this tonight and it was delicious! Simple, healthy, tasty. Thanks for sharing the goodness.

    Reply
  16. Krishia says

    03.6.14 at 5:30 pm

    The absolute PERFECT mix up to my daily sweet potatoes. Thank you so much for the post and thank you for including such gorgeous pictures. I will be a returnee to your site for certain <3

    Reply
  17. Debra says

    01.19.17 at 4:14 pm

    I love this recipe. I have this idea I have to have a green and orange vegetable everyday. This gives that with the salad greens, the sweet potato, and then the extra protein of the quinoa, cheese, and almonds. Really tasty, really simple, and really healthy, which is what I admire about so many of the recipes on this site.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Blog
  • About
  • Contact
  • Books

Follow

  • Bloglovin
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Be yourself, just a bit more naturally.

Get all the inspiration delivered directly to your inbox. Spam not included.

Privacy Policy

Footer

Don’t Miss a Recipe

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2019 Naturally.