3 pounds sweet potatoes, about 6
1 ½ 8-ounce packages cream cheese, room temperature
¼ cup unsalted butter, cut into 1" cubes, room temperature
Kosher salt, freshly ground pepper
¼ cup mild blue cheese
¼ cup store-bought candied pecans
Preheat oven to 350°F.
Place the sweet potatoes in a rimmed baking sheet and roast for 1 hour or until they are tender. Cool slightly.
Remove skins from the sweet potatoes and cube them into 1 inch thickness. Transfer the sweet potatoes into a heavy saucepan. Add cream cheese and butter. Fold carefully until the butter is melted and some potatoes are slightly mashed up. Season with salt and pepper. Let it cook until heated through.
Transfer to a serving platter and garnish with cheese and pecans.
1 5- to 5 ½ -pound well-trimmed tenderloin roast
4 ounces diced pancetta
2 pounds grape tomatoes
Freshly ground black pepper
6 large garlic cloves, finely chopped
2/3 cup pitted kalamata olives, quartered lengthwise
1 ½ cups water, divided
1 ¼ cups Japanese bread crumbs
5 tablespoons extra-virgin olive oil, divided
5 tablespoons Dijon mustard
2 tablespoons finely chopped fresh rosemary
¼ cup finely chopped flat-leaf parsley
Preheat oven to 500°F.
Make a deep cut about 4 inches from tail end on the top side of the tenderloin. This is to fold the tail end to give the meat a uniform thickness. Using a kitchen string, tie the roast at 1-inch intervals.
In a large rimmed baking sheet, cook the pancetta in the oven stirring once for 6 to 8 minutes or until the fat is removed and the pancetta is crisp. Remove the pancetta to a bowl using a slotted spoon.
Add the tomatoes and ¼ tsp salt and pepper to the baking sheet, stir well to coat with the fat. Roast for 15 minutes. Add garlic and olives and continue to roast for 2 to 4 more minutes or until the tomatoes are browned in patches and falling apart. Remove from the oven and add the pancetta and ½ cup of water, continuously scraping up the brown bits.
Reduce oven temperature to 350o F.
In a bowl, combine breadcrumbs, 2 tablespoons oil, and ¼ teaspoon of salt and pepper. Set aside. Mix mustard and rosemary in a small bowl.
Pat dry the tenderloin and rub salt and pepper evenly into the meat. Set the roasting pan over 2 burners. Add the remaining 3 tablespoons oil and heat until shimmering. Brown the tenderloin for about 10 minutes on all sides. Apply the mustard mixture on the top and upper part of the sides. Sprinkle evenly with the breadcrumbs and pat lightly to make it stick to the meat.
Roast tenderloin for about 30 to 40 minutes or the thermometer inserted in the thickest part reads 120o F.
Remove to a cutting board and let stand for 15 minutes or until the thermometer reads 130o F for medium rare.
Return the roasting pan to the two burners and add the remaining 1 cup of water. Bring it to boil and stir in the tomato mixture and parsley.
Slice the tenderloin to ½-inch thickness, removing the string.
Serve with the tomato mixture.