We moved to California in the early Fall of 2011. We were sick of the cold New England winters and having to wear winter wetsuits to go surfing. Miles got a job out here (truthfully we would have gone even if he hadn’t gotten one) so we packed up our Honda and drove West. I loved it immediately, and I still do.
The only season I miss a little bit in New England is the early Fall when the air starts to get a chill, and the days are a little shorter. I really try to make the most of any “Fall feeling” out here, which is why I find myself cooking things like sweet potatoes and butternut squash as soon as September comes. Truth be told, it is still 75 degrees and sunny and we’re still walking around barefoot, but I can imagine it feels like Fall right?
This is a super simple recipe that is totally crave-worthy. The blue cheese gets nice and melty when you top the still hot potatoes, and a drizzle of honey just compliments the spicy kick of the cayenne. I think you’ll enjoy.
- 1 Tbsp coconut oil
- I large sweet potato cut into 1 inch cubes
- pinch cayenne pepper
- pinch kosher salt, more to taste
- pinch fresh ground black pepper
- 2 green onions, chopped
- 1/3 cup crumbled blue cheese
- 1 Tbsp honey
- Preheat oven to 450 degrees.
- In a large cast iron pan, heat coconut oil over medium-high heat. Add sweet potatoes when oil is hot, shake to combine. Season with cayenne, salt and pepper.
- Let cook on one side for about 3 minutes or until lightly browned. Shake pan to turn potatoes and cook another 2-3 minutes on the other side. Remove from heat and cook another 8-10 minutes in the oven until cooked through.
- Remove from over, top with blue cheese and green onions and a drizzle of honey. Serve right away.