Recipe by Ali Lopez
2 sweet potatoes, large, and fairly uniform size5 oz gorgonzola, crumbled
1/3 cup walnuts, chopped
1 tsp sea salt + more to taste
Extra virgin olive oil, as needed
1 cup fresh or frozen cranberries (thawed)
2 tablespoons balsamic vinegar
1/4 cup fresh-squeezed orange juice
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
pinch sea salt
1/4 cup honey or maple syrup
- Preheat oven to 425°F. In a small bowl, whisk together the balsamic vinegar, orange juice, olive oil, sea salt, and cinnamon. Add the cranberries to a small baking dish, pour the mixture over the cranberries, and stir to combine. Cover with foil and bake for 15-20 minutes, or until softened. Remove foil, add maple syrup or honey, and stir well. Let stand 10 minutes then stir again. At this point, the cranberries should fall apart, the juices should thicken, and mixture should look like jam. Set aside until ready to use.
- While the cranberries cook, cut the sweet potatoes into half inch thick rounds. Place sweet potato rounds on a baking tray and toss lightly in the olive oil. Sprinkle with salt. Bake the rounds for 8 to 10 minutes on each side until soft but not mushy.
- Transfer to a serving tray and top with the cranberries, cheese, and walnuts.