Ingredients (4 servings):
- 2 large orange sweet potatoes (see Notes)
- ¼ cup olive oil
- 3 medium brown onions, thinly sliced
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary, finely chopped
- 75g blue cheese
- 1 teaspoon fresh thyme, finely chopped
Method:
- Preheat oven to 200C/180C fan-forced.
- Place sweet potatoes on a baking tray. Drizzle with 2 tablespoons of the oil. Season with salt and pepper.
- Bake for 50 minutes to 1 hour or until tender. Set aside for 10 minutes to cool slightly.
- Meanwhile, heat remaining oil in a large frying pan. Add onion. Cook, stirring, for 10 to 15 minutes or until golden.
- Add sugar and vinegar. Cook, stirring, for 5 minutes or until caramelised.
- Stir in rosemary. Remove from heat. Cover to keep warm.
- Preheat grill on high.
- Cut a slit down the length of each potato, leaving the base intact.
- Return to baking tray. Top with onion mixture and crumble over cheese. Grill for 1 minute or until cheese is just beginning to melt.
- Serve sprinkled with thyme.