Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa

Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa is a simple side dish bursting with flavor! Made with roasted sweet potatoes that are covered in a blue cheese dressing and topped with pickled walnut salsa for the ultimate side dish! 

Looking for a side dish that’s both comforting and full of unexpected flavors? 

This recipe for Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa is sure to be a new favorite! It takes the natural sweetness of roasted sweet potatoes and pairs it with warm ginger, creamy blue cheese, and the tangy crunch of pickled walnuts for a dish that’s beautifully balanced, deliciously bold, and perfect for any occasion.

In case you want to expand your sweet potato side dish game, definitely check out some all-start favorites like Old Fashioned Sweet Potato Casserole, Sweet Potato Lasagna, and Savory Sweet Potato Casserole.   

Anyway, I say we dive in and make this Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa because not only is it delicious, it’s super easy to make too!   

Ingredients to Make Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa

This recipe sounds like a mouthful and does require a few more ingredients, but like I mentioned above this side dish is super easy to make. You’ll need the following ingredients:

• Sweet Potatoes
• Fresh Ginger or dried ginger
• Kosher salt and freshly ground pepper
• Olive oil
• Buttermilk 
• Sour cream 
• Plain Greek yogurt
• Blue cheese crumbles
• Tarragon or dill
• Lemon juice
• Walnuts
• Granulated sugar
• White wine vinegar

How to Make Make Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa

This recipe comes together with three different components – roasted sweet potatoes, blue cheese sauce, and pickled walnuts. Each component is easy to make and when put together it makes for an incredible side dish. Follow the steps below for success: 

• Preheat an oven to 400 degrees. Spray a large baking sheet with cooking spray and place sweet potato wedges on top. Toss the sweet potatoes with ginger, olive oil, kosher salt and pepper. Roast the sweet potatoes for about 45 minutes tossing midway through. 
• While the sweet potatoes are cooking, make the pickled walnut salsa. In a medium saucepan combine white wine vinegar, granulated sugar, and ½ tsp kosher salt. Bring the mixture to a boil and add 3/4 cup fo the walnuts. Remove the saucepan from the heat and stand until completely cool. 
• Once the walnuts have cooled, drain them. Next place the pickled walnuts, olive oil, remaining roasted walnuts, tarragon and lemon juice in a bowl. Toss to combine. 
• Next, make the blue cheese dressing. In a medium bowl combine blue cheese crumbles, buttermilk, sour cream and yogurt. Set aside. 
• Remove the sweet potatoes from the oven and place on a serving platter. Spoon the blue cheese mixture over the sweet potatoes followed by pickled walnut salsa. Serve and enjoy! 

Variations for Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa

Here are some delicious variations on Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa that allow you to tweak flavors or add new textures for different occasions or preferences:

Add Fresh Herbs

• Rosemary & Thyme: Toss the sweet potatoes with fresh rosemary or thyme before roasting to infuse earthy, herbal flavors that complement the ginger.
• Parsley or Sage Garnish: Sprinkle freshly chopped parsley or crispy sage leaves on top just before serving for a fragrant finish.

Swap Blue Cheese for a Milder Cheese

• Goat Cheese: Substitute creamy goat cheese for blue cheese if you prefer a milder flavor. Goat cheese has a tanginess that pairs well with sweet potatoes and ginger, without overpowering the dish.
• Feta: Use crumbled feta for a similar tang, along with a bit more saltiness that can help balance the sweetness of the potatoes.

Add a Sweet Drizzle

• Honey or Maple Syrup: For an extra touch of sweetness, drizzle a little honey or maple syrup over the sweet potatoes before roasting. This caramelizes beautifully and works well with blue cheese and walnuts.
• Balsamic Reduction: Drizzle a balsamic glaze over the final dish for a touch of sweetness and acidity that adds depth.

Add More Vegetables

• Brussels Sprouts: Roast halved Brussels sprouts alongside the sweet potatoes for a mix of flavors and textures. The slightly bitter Brussels sprouts balance the sweetness of the potatoes and richness of the blue cheese.
• Beets: Roast cubed beets along with the sweet potatoes to add a pop of color and earthy flavor that compliments the ginger and cheese.

Proper Storing 

Properly storing Ginger Roasted Sweet Potatoes with Blue Cheese & Pickled Walnut Salsa will help maintain their flavor and texture, whether you’re prepping in advance or saving leftovers. Here are some storage tips:

Separate the Ingredients for Best Results

• Blue Cheese and Pickled Walnuts: If possible, store these toppings separately from the roasted sweet potatoes. Blue cheese can become soggy when mixed with roasted veggies, and pickled walnuts may lose their crunch.
• Sweet Potatoes: Place the roasted sweet potatoes in an airtight container. They should be stored in the refrigerator and can last up to 4 days.

Refrigeration

• Refrigerator Shelf Life: The sweet potatoes will stay fresh for 3-4 days, while the blue cheese and pickled walnuts can stay fresh for up to a week.