Directions

1. Preheat oven to 350°.
2. Heat a cast iron skillet over medium heat and brown the sweet potatoes in butter for 5-10 minutes. Transfer sweet potatoes to a mixing bowl and set aside.
3. Wipe the skillet clean and return to medium heat. Saute the onions in oil, stirring frequently. Gradually increase the heat to medium-high to caramelize the onions. When the onions are evenly caramelized, add the chopped prunes and deglaze the pan with the apple cider. Reduce the cider until thick. Remove from heat
4. Add the onion/prune mixture to the sweet potatoes. Stir in bread, stock, salt, and pepper and 1/2 of the blue cheese and parsley. Mix well and return to the skillet and cook in the oven for 20 to 25 minutes until hot and lightly browned on the top. Remove from the oven and top with the remaining blue cheese and parsley.