I hated sweet potatoes when I was a child—because they came out of a can! When I learned of their health benefits, my husband and I began trying fresh sweet potatoes. At some point, we discovered how absolutely awesome they are with blue cheese!
—Katrina Krumm, Apple Valley, MN
Takes: 25 min. • Makes: 2 servings
1 Tbsp. olive oil
2 medium sweet potatoes (about 11/4 lbs.), peeled and cut into 1/2-in.-thick strips
1 Tbsp. apricot preserves
1/4 tsp. salt
3 Tbsp. crumbled blue cheese
In a large skillet, heat oil over medium heat. Add the sweet potatoes; cook until tender and lightly browned, turning occasionally, 12-15 minutes. Add the preserves, stirring to coat; sprinkle with salt. Top with blue cheese.
1 serving: 246 cal., 11g fat (3g sat. fat), 9mg chol., 487mg sod., 34g carb. (15g sugars, 3g fiber), 5g pro.