Sweet Potato with Buttery Leeks and Gorgonzola
Baked sweet potatoes topped with buttery sauteed leeks and Gorgonzola cheese. These are perfect for an afternoon lunch, or side dish along side steak!
2 Large Sweet Potato
2 tbsp Butter
to taste Gorgonzola Cheese
to taste Salt and Pepper
to taste Olive Oil
Preheat oven to 350 degrees F (177 degrees C).
First, bake the sweet Large Sweet Potato. Poke a few holes in the potatoes using a fork. Rub with Olive Oil and sprinkle with Salt and Pepper. Wrap with foil and bake for 50 minutes to 1 hour or until fork tender.
When the potatoes are finished baking, prep the Leek. Cut and discard the green leafy stems (or freeze them for stock). Cut and discard the stem, then cut the leeks lengthwise into half, then cut in half once more to create long 3-inch pieces.
Heat the Butter and a splash of Olive Oil in a small saute pan over medium-high heat. Add the leeks, sprinkle with salt and pepper to taste, and saute for 4-5 minutes until soft and the ends are starting to turn brown. Remove from the heat.
Cut the sweet Large Sweet Potato in half and lightly season the insides with salt and pepper to taste. Top with the leeks and Gorgonzola Gorgonzola Cheese.
Increase the oven to broil. Broil the potatoes for 2-3 minutes until the cheese has melted. Delicious!