Stuffed Sweet Potatoes with Blue Cheese, Walnuts, and Honey

Wash and dry 250 gr Sweet Potatoes thoroughly, pierce each potato several times with a fork, and brush with ¹/₄ tbsp Olive oil extra virgin.

Place the sweet potatoes on a baking tray and bake in an oven preheated to 200°C (400°F) for 45 to 55 minutes until completely tender.

While the potatoes are baking, heat the remaining ¹/₄ tbsp Olive oil extra virgin in a pan over medium heat, add 30 gr Red Onions thinly sliced, and sauté for 5 to 6 minutes until soft and caramelized.

Slice the roasted sweet potatoes lengthwise without cutting all the way through, open them gently, and fluff the flesh with a fork.

Gently fold 1 tsp Butter, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder directly into the hot potato flesh.

Evenly distribute the caramelized red onions and crumbled 40 gr Blue Cheese over the seasoned potato flesh, then bake at 200°C (400°F) for 5 to 7 minutes until the cheese begins to melt.

Garnish the baked potatoes by scattering 20 gr Walnuts, drizzling ¹/₄ tbsp Honey, and sprinkling 1 gr Fresh Thyme over the top before serving.