Jennifer discovered this little beauty of a dish while dining at Beebs, a restaurant and bistro in New York’s Hudson Valley. She held the waitress hostage until she provided the list of ingredients, and has since customized it to her own tastes. (She also gave the Test Kitchen a hard time with this recipe, as she insists it is one of those “wing-it” kinds of dishes that takes 15 minutes to whip together; so we held her hostage until she wrote it in recipe form.) Feel free to adjust the sweetness level and pungent notes of Gorgonzola to suit your own tastes, and indulge in the richness of this fantastic side dish.
1 medium-large sweet potato, peeled and sliced into 1/8” slices
¼ cup butter
¼ cup brown sugar, lightly packed
4 tablespoons Gorgonzola cheese, crumbled
Preheat oven to 375° F.
Grease a small casserole dish.
Cream together butter and sugar and put aside. Assemble a layer of overlapped sweet potato slices on the bottom of the casserole dish. Use ¼ of the butter and sugar mixture, placing in small dollops around the layer. Sprinkle with 1 Tbsp. of Gorgonzola crumbles. Build remaining layers in same format (should result in about 4 layers). Cover and bake for 45 minutes or until tender.
Recipe by Jennifer Iannolo