• Sweet Potato - med size rub skin with oil
• Brussels sprouts -sauteed or roasted
• Chopped pecans - toasted
• Dried cranberries
• Blue cheese - crumbled

1. Bake sweet potato at 425 deg until center soft, approx. 45 min. (alt: microwave 6-9 min to 200deg ctr; 425 oven 1hr)
2. Saute or roast brussels sprouts until center is soft. (alt: start in bag in microwave, finish in skillet)
3. Toast chopped pecans to light brown.
4. When potato done cut in half. Place brussels sprouts, pecans and small amount of dried cranberries on top. Sprinkle blue cheese on top.
5. Alternatives: sauteed tofu, red onions and peppers with touch of soy sauce, sauteed shallots, shredded Tuscan kale

Serves: Scalable      Total cook time: 50 min.
Source: Marthastewart.com