Sweet Potatoes with Pecans & Blue Cheese (Sandra)

2 lg sweet potatoes, peeled & cut into wdges
1 small sweet onion, chopped
4 Tbsp olive oil
1 Tbsp butter
1/2 c pecan pieces
1 Tbsp brown sugar
4 tsp cider vinegar
1 1/2 tsp honey
1 clove minced garlic
2 Tbsp crumbled blue cheese

Combine potatoes & onion on a cookie sheet and drizzle with 2 Tbsp oil. Bake 35 min at 375F. In a small skillet, melt butter. Stir in pecans, sugar and 1/4 tsp salt.Cook 2-3 min until pecans are coated in sugar. Remove from heat, spread on foil and let cool. For dressing: whisk together vinegar, honey, garlic, 1/4 tsp salt and pepper. Slowly whisk in remaining 2 Tbsp oil and 1 Tbsp blue cheese. To serve: transfer potatoes & onions to a serving platter, drizzle with dressing, sprinkle with pecans & blue cheese.