Oven Baked Blue Cheese & Cheddar Sweet Potato Rounds

Blue Cheese & Cheddar Sweet Potato Rounds-7I’ve realized my taste for certain foods has changed since I’ve been married.  I like onions.  I like buffalo wings.  Cherry-dipped vanilla cones are growing on me.  And I really like blue cheese.  All things I never liked and never ate before I married Brett.  All things he loves.  I don’t think I even tried blue cheese before I was married because the smell alone was kind of repulsing. 

Now look at me.  I’m covering my sweet potatoes with the stuff. 

I strategically sliced my sweet potatoes into rounds rather than fries, so that each little piece could carry the mother-load of both blue cheese and cheddar cheese.  

Blue Cheese & Cheddar Sweet Potato Rounds-4We ate these three times last week.  When something  gets made (and demolished) more than twice in one week at our house, it’s definitely blog worthy.  So here you have them.  Dig on in.  

Blue Cheese & Cheddar Sweet Potato Rounds-8

Oven Baked Blue Cheese & Cheddar Sweet Potato Rounds
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  1. 1 large sweet potato, peeled
  2. 1/4 cup shredded cheddar cheese
  3. 3-4 tbsp crumbled blue cheese
  4. 2-3 tbs extra virgin olive oil
  5. 1/2 tsp garlic salt
  6. salt & pepper
  1. Preheat oven to 425.
  2. Slice sweet potato into thin round discs (using a knife or mandolin).
  3. Toss with oil and season with garlic salt & salt and pepper.
  4. Spread out on a baking sheet in a single layer. Bake for 20-30 minutes, or until rounds are slightly browned and crispy, turning once half way through.
  5. Remove from oven and move sweet potatoes closer together. Sprinkle with cheeses and return to oven for another 3-4 minutes or until cheeses are melted.
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Chicken, Grape & Blue Cheese Salad

We just got back from Colorado last night and as I’m sure you can agree, the worst thing about going out of town is coming home to lots of laundry and no food in the house.

When it comes to unpacking and doing the laundry, I’m a little anal about getting it done immediately– I think it drives my husband nuts.  All he wants to do is sit down and relax and I’m huffing and puffing around trying to get everything unpacked and the laundry started.  I can’t relax ’til it’s done…which is really kind of annoying, I know.

We were only gone a week and somehow I’ve still got several loads to do, but what I really need to do is get to the store and buy some food to fill our empty fridge.  But you see, when it comes to going grocery shopping with two kiddos, I am TOTALLY fine putting that one off.

Maybe tomorrow.


I actually made this Chicken, Grape & Blue Cheese Salad for a baby shower a couple of weeks ago and it was devoured by the ladies! I made it again for my blue cheese-loving husband and he totally loved it too.  It’s light but filling at the same time–tossed together with a very simple dressing made of lemon juice, white wine vinegar & olive oil dressing.

It’s so easy to throw together and can be a light meal or side salad.  If I ever make it to the store I’m grabbing everything to make this again.

Chicken, Grapes & Blue Cheese Salad
1 large head romaine lettuce, chopped
4 stalks celery, sliced
2 cups green grapes (or half red, half green), sliced in half
3 ounces crumbled blue cheese
1/4 cup sliced almonds
2 tbs fresh lemon juice
2 tbs white wine vinegar
1/3 cup extra virgin olive oil
Salt & pepper
1  1/2 cups shredded chicken (I used rotisserie)
Combine lettuce, celery, grapes, blue cheese, almonds and shredded chicken in a large salad bowl.
Vigorously whisk together lemon juice, white wine vinegar, and olive oil until mixed well.  Season with salt and pepper.
Drizzle dressing over salad and toss together to coat.
Season with more salt and pepper if needed.

adapted from Real Simple