Sweet Potatoes with Pecans & Blue Cheese

2 LARGE SWEET POTATOES, (I prefer Yams), PEELED AND CUT LENGTHWISE IN THIN WEDGES (1 ½ LBS)

1 SMALL SWEET ONION, CUT IN 1-INCH WEDGES (1/3 CUP)

4 TBLS OLIVE OIL

1 TBL BUTTER

1/3 CUP PECAN PIECES

1 TBL PACKED LIGHT BROWN SUGAR

4 TSP CIDER VINEGAR

1 ½ TSP HONEY

1 CLOVE GARLIC, MINCED (1/2 TSP)

2 TBL CRUMBLED BLUE CHEESE OR FINELY SHREDDED WHITE CHEDDAR CHEESE

PREHEAT OVEN TO 375 DEGREES.  IN A 15X10X1 INCH BAKING PAN COMBINE SWEET POTATOES AND ONION PIECES.  DRIZZLE WITH 2 TBL OF OLIVE OIL; SPRINKLE ½ TSP SALT AND ¼ TSP PEPPER.  TOSS GENTLY TO COMBINE.  SPREAD MIXTURE IN A SINGLE LAYER.  BAKE FOR 30-35 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING ONCE.

MEANWHILE, IN SMALL SKILLET MELT BUTTER OVER MEDIUM HEAT.  STIR IN PECAN PIECES, BROWN SUGAR, AND ¼ TSP SALT.  COOK AND STIR FOR 2 TO 3 MINUTES OR UNTIL PECANS ARE COATED IN THE BROWN SUGAR MIXTURE.  REMOVE FROM HEAT; SPREAD ON FOIL AND LET STAND TO COOL COMPLETELY.

FOR DRESSING, IN A SMALL BOWL WHISK TOGETHER THE VINEGAR, HONEY, GALIC, ¼ TSP SALT, AND ¼ TSP PEPPER.  SLOWLY WHISK IN REMAINING 2 TBL OF THE OLIVE OIL UNTIL COMBINED.  WHISK IN 1 TBL OF THE BLUE CHEESE.

TO SERVE, TRANSFER POTATOES AND ONIONS TO SERVING PLATE.  DRIZZLE WITH DRESSING.  SPRINKLE WITH PECANS AND REMAINING BLUE CHEESE.

MAKES 6 SIDE DISH SERVINGS.