Let it snow, let it snow!

​I guess if it means our cold spell is on its way out I won’t complain about new snow!  Spring has to be around the corner, I think its safe to say that we all look forward to warm temperatures where we can be out doors again, especially when we have been so confined to our homes! We had appointments to receive our Covid vaccine last week but was cancelled due to bad roads over much of our country and vaccine not being delivered. Hopefully we will be able to receive it this week.
 
My friend Anita Galkin called me last week with a new recipe using sweet potatoes, she says it’s the only way she makes them now. So I tried the recipe last evening and it was very good, I’m anxious for when I can invite company for a meal and try it out on them.  Its always fun to be able to make something in a different way. I hope that you will give it a try and like it too!
 
Sweet potatoes with Boursin cheese
 
2 medium sweet potatoes
Olive oil, for drizzling
salt and pepper
Boursin Garlic & Fine Herbs cheese ( found in small 3 inch box 5.2 oz. by the specialty cheese)
1/4 cup pecans, roughly chopped
1/4 cup dried cranberries
honey for drizzling
 
Preheat oven to 425 degrees.
Wash sweet potatoes and peel if desired, then slice them into disc-shaped slices about 1/4 inch thick. You should have about 6 slices from each potato. Arrange sweet potatoes in a single layer on a baking sheet, drizzle both sides with olive oil and sprinkle lightly with salt and pepper.
Roast the sweet potatoes for 7-8 minutes, flip each slice over and bake another 7-8 minutes. Let sweet potatoes cool a couple of minutes, transfer to a serving platter, spread the Boursin cheese on each slice, then top with chopped pecans and dried cranberries, finish with a drizzle of honey on each slice.  Enjoy!
 
Have a good week and stay safe!