Roasted Sweet Potato With Brussels Sprouts, Blue Cheese, Cranber - cooking recipe

Ingredients

2 medium sweet potatoes
10 Brussels sprouts, rinsed and quartered (or thereabouts)
pecans, to taste (a handful)
dried cranberries, to taste (a handful)
3 tablespoons blue cheese
olive oil
salt, to taste
pepper, to taste

Preparation

Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.