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Recipe of the Month   September 2008 

SWEET POTATOES WITH PECANS & BLUE CHEESE

Ingredients

4 1/2 pounds sweet potatoes, unpeeled, cut into 1-inch cubes
2 Tablespoons olive oil
6 sprigs fresh thyme (or 1/2 tsp. dried)
1 cup toasted pecans
1 cup crumbled Roquefort or other blue cheese

Preheat oven to 425 degrees. Combine sweet potatoes and oil in a roasting pan; sprinkle with leaves from 4 thyme sprigs. Roast 30 to 45 minutes until tender. Gently toss with pecans and cheese. Salt and pepper to taste. Garnish with remaining
thyme sprigs. Serves 6
 Prior Months Recipes:
September 2005 Hot Chicken Salad   September 2006 Dilly Casserole Bread November 2007 Fool proof Pie Dough
October 2005  Mom’s Fresh Apple Cake   October 2006 Meatball Stew December 2007 Best ever Hot Fudge Sauce
November 2005  Horseradish Crusted Pork Chops November 2006 Lemon Cake Pudding January 2008  Hamburger Soup
December 2005  Buttery Mint Carrots  December 2006 Mini Pecan Pie Muffins February 2008  Focaccia [Italian Flat Bread
January 2006 Asian Beef & Noodles January 2007 Potato Vegetable & Ham Chowder March 2008  Colcannon
March/April 2006  Spicy Cranberry Chutney February 2007 Curried Lentil Soup April 2008  Tarragon Green Beans
May 2006  Rhubarb Muffins March 2007 Individual Chicken Pot Pies in Parmesan Crust May 2008  Microwave Rhubarb Crisp

June 2006 Greens and Strawberries Salad

 July 2007 Fast, Fresh, Fabulous Green Beans June 2008  Strawberry Mascarpone Crepes
July 2006 Broccoli Raisin Salad  August 2007 Not your usual potato salad July 2008  Strawberry Mascarpone Crepes
August 2006 Roasted Potatoes September 2007 Curried Chicken Salad August 2008 So Easy Apple Butter
September 2008 Sweet Potatoes with Pecans & Blue Cheese October 2008