Baked Sweet Potatoes With Blue Cheese and Pecans
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1/2 cup crumbled blue cheese
Salt and pepper
5 sweet potatoes (mine were pretty small, so adjust depending on size), peeled and thinly sliced1 cup chopped pecans, divided
2 bacon slices, cooked and crumbled
4 Tbsp. butter
1/4 cup brown sugar
1/2 tsp. cinnamon
1. Melt butter in a skillet; stir in flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk, stirring until mixture begins to thicken. Stir in blue cheese until combined. Season with salt and pepper.
2. Place 1 layer on sweet potatoes in bottom of baking dish; season lightly with salt and pepper. Spoon a third of blue cheese mixture over potatoes; sprinkle with 1/4 cup chopped pecans. Top with another layer of sweet potatoes; sprinkle with bacon. Spoon half of remaining blue cheese mixture over potatoes. Layer with remaining potatoes; lightly season with salt and pepper. Top with remaining blue cheese mixture.
3. Melt 4 Tbsp. butter and brown sugar in clean skillet. Cook, stirring constantly, until mixture is combined and smooth. Stir in 3/4 cup chopped pecans, cinnamon, and a pinch of salt. Spread hot mixture over top of blue cheese mixture.
4. Bake at 350° for 1 hour or until potatoes are tender.