Sweet Potatoes with Buttery Leeks & Gorgonzola

Preheat oven to 350 degrees F (180 degrees C).

First, bake the Sweet Potatoes (2). Poke a few holes in the potatoes using a fork. Rub with Olive Oil (as needed) and sprinkle with Salt (to taste) and Ground Black Pepper (to taste) (especially if you plan on eating the skins).

Wrap with foil and bake for 50 minutes to 1 hour or until fork tender.

When the potatoes are finished baking, prep the Leek (1). 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 (2 Tbsp) and Olive Oil (as needed) in a small sauté pan over medium-high heat. Add the leeks, Salt (to taste), and Ground Black Pepper (to taste).

Cut the sweet potatoes in half and lightly season the insides with Salt (to taste) and Ground Black Pepper (to taste) Top with the leeks and Gorgonzola Cheese (to taste).

Increase the oven to broil. Broil the potatoes for 2-3 minutes until the cheese has melted. Serve and enjoy!