Sweet Potato Slices with Gorgonzola Cream, Caramelized Shallots and Walnut Brittle
This dish sits right at the intersection of elegant and comforting. Roasted sweet potato slices form the base, bringing natural sweetness and a tender interior with lightly crisp edges. They are topped with a silky Gorgonzola cream that adds richness and gentle tang, balanced by deeply caramelized shallots and a crunchy walnut brittle finished with maple syrup. The flavors are layered but approachable, making this recipe feel special without being fussy. It works beautifully as a holiday side dish, a vegetarian starter, or even a light main when paired with a fresh salad. Each bite delivers contrast in texture and flavor, sweet, savory, creamy, and crisp, all in one composed dish.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
Sweet potatoes: 4 medium, scrubbed and sliced into 1/2-inch rounds
Heavy cream: 1 cup
Gorgonzola cheese: 4 ounces, crumbled
Shallots: 3 medium, thinly sliced
Olive oil: 1 tablespoon, plus extra for roasting
Walnuts: 1 cup, roughly chopped
Maple syrup: 2 tablespoons
Salt: 1/2 teaspoon, divided
Black pepper: 1/4 teaspoon
Fresh parsley: for garnish, optional
Instructions
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Arrange the sweet potato slices in a single layer, drizzle lightly with olive oil, and season with salt and pepper.
Roast for 30 to 35 minutes, flipping halfway, until tender and lightly golden on the edges.
While the sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium-low heat.
Add the sliced shallots and a pinch of salt, cooking slowly for 15 to 20 minutes until soft, golden, and caramelized. Set aside.
In a small saucepan, warm the heavy cream over low heat. Add the Gorgonzola and stir until melted and smooth. Keep warm.
In another small skillet, add the chopped walnuts and maple syrup. Cook over medium heat, stirring constantly, until sticky and lightly toasted.
Transfer the walnuts to parchment paper, spread thinly, and let cool until crisp, then break into pieces.
Arrange roasted sweet potato slices on a serving platter. Spoon Gorgonzola cream over each slice.
Top with caramelized shallots and walnut brittle. Garnish with parsley if desired and serve warm.
Tips
Slice sweet potatoes evenly to ensure consistent roasting.
Roast at high heat for caramelization without drying them out.
Stir shallots occasionally but let them sit to develop color.
Use low heat for the cheese sauce to prevent separation.
Crumble Gorgonzola finely so it melts smoothly.
Keep walnut brittle moving to avoid burning the syrup.
Let the brittle cool fully before breaking for best crunch.
Season lightly at each stage to build balanced flavor.
Serve immediately for the best texture contrast.
Warm plates slightly to keep the sauce silky longer.
Variations
Swap Gorgonzola for blue cheese or Roquefort.
Use pecans instead of walnuts for a softer crunch.
Add a splash of balsamic vinegar to the shallots.
Finish with fresh thyme instead of parsley.
Add a pinch of chili flakes to the cheese sauce.
Roast sweet potatoes with smoked paprika for depth.
Use honey in place of maple syrup.
Add sautéed mushrooms for extra earthiness.
Drizzle with olive oil infused with garlic or rosemary.
Serve over arugula for a composed salad version.
Q&A
Can this be made ahead of time?
Yes, prepare components separately and assemble before serving.
Can I use sweet potato wedges instead of slices?
Yes, but presentation will be more rustic.
Is this dish vegetarian?
Yes, it contains no meat or fish.
Can I substitute milk for cream?
Cream is best for texture, but whole milk can work thinner.
How do I reheat leftovers?
Reheat gently in the oven or microwave until just warm.
Will the walnut brittle stay crunchy?
Yes, if stored dry and added just before serving.
Can I make it dairy free?
Use coconut cream and a dairy-free blue-style cheese.
What pairs well with this dish?
Roasted chicken, lamb, or a simple green salad.
Is Gorgonzola very strong?
It is bold but mellowed by cream and sweet potatoes.
Can I serve this as an appetizer?
Yes, it works well as a plated starter.
Nutrition
(Approximate Per Serving)
Calories: 360
Protein: 7g
Fat: 22g
Carbohydrates: 34g
Fiber: 5g
Sugar: 10g
Sodium: 420mg
Conclusion
Sweet Potato Slices with Gorgonzola Cream, Caramelized Shallots, and Walnut Brittle is a dish that feels thoughtfully composed yet approachable. The natural sweetness of the potatoes, the richness of the cheese sauce, the savory depth of shallots, and the crisp bite of walnut brittle create a balance that keeps every bite interesting. Whether you serve it as a standout side dish or a vegetarian centerpiece, this recipe brings warmth, contrast, and elegance to the table. It is the kind of dish that looks impressive, tastes memorable, and invites you to slow down and enjoy the details.