Blue cheese day in my cheese class is not a day I, my taste buds, or my stomach in particular will ever forget. Yes, part of my masters program consisted of me kicking and screaming because I was forced to take a class that consisted of tasting twelve different cheeses per class, along with perfect accompaniments consisting some wine and delicate condiments. But blue cheese day was on another level of excess. We had white wines, red wines, breads, crackers, sweet breads, fruits, figs, nuts, chocolate, figs enrobed in chocolate stuffed with a “special” nut, and a whole variety of jams, chocolate jams, and other condiments. All of that was intertwined and interspersed in the same lovely way the veins of blue cheese twist and reach passionately but demurely in and of itself. Wonderful, aged, smelly, spicy, mouth-puckering blue cheeses. Twelve of them.

Obviously this is a mild form of gluttony, but I scrounged up the slightest bit of self-restraint and decided to take some home. Yes, we were also allowed to bring a tupperware and scavenge for leftovers. Since I woke up at three in the morning that night in a stomach twisting episode, I waited a while before I decided to eat what was left of that beautiful, art-work worthy pastel grey-white-beige-sky-blue cheese, colors similar to a (literal or figurative?) storm waiting to pass or about to happen. I could only eat a little bit of it. I wanted it to top off a simple meal at home, a meal that contained a variety of textures and flavors and health. I wanted it to be that little tiny pop of flavor that we crave. That umph. That little something something. And this was it.

Sweet potatoes are simply roasted and emerge having the texture of butter, then they’re sprinkled with this waldorf like crunchytown (do I sound like Guy Fieri?) salad, which can theoretically be eaten on its own, but if you’ve got sweet potatoes around, you’re about to invite yourself to a flavor and texture fiesta. One that will most definitely leave your stomach feeling not only full, but perfectly healthy and happy.

Roasted sweet potatoes with apples, celery, and blue cheese

Notes: this can be a very filling meal for one, or a nice light lunch or appetizer for two.

These are best picked up and shoved into your mouth. The salad might fall over a bit as you eat it. If you want to be more polite and/or civilized and/or are using this as date food, you might want to consider using a fork and knife.

For a vegan version, omit the blue cheese completely (maybe consider capers?) and switch out the honey for maple syrup.

For the sweet potatoes

One large or two medium sweet potatoes

2 tablespoons olive oil

Salt and pepper

Lemon & honey vinaigrette

Juice and zest of one lemon

1 tablespoons olive oil

2 teaspoons honey

Pinch cinnamon

For the apple, celery, and blue cheese salad

One apple, diced

Two stalks celery, diced

1/4 cup walnuts, toasted and chopped

2 tablespoons currants or raisins

1/4 cup blue cheese

Roast the sweet potatoes

Set your oven at 400 degrees F.

Slice the sweet potato into 1/2 inch rounds. Toss with the olive oil, and season to taste with salt and pepper.

Lay them flat on a baking sheet, and roast until tender, about 15-20 minutes. Let them cool a bit while you make the apple salad.

Make the apple salad & dressing

Mix the lemon juice and zest, olive oil, honey, and cinnamon in a bowl. Season to taste with salt and pepper. Mix in the diced apple, celery, currants and walnuts.

Assemble

Lay the sweet potatoes flat on a plate. Top with a spoonful or two of the salad. Whatever fits. Carefully top with the blue cheese.