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Epicurious

Sweet Potatoes with Blue Cheese and Pecans

4.4

(22)

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Sweet Potatoes with Blue Cheese and PecansAnders Overgaard

The Reid family crumbles blue cheese on top to add a salty bite.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

3 pounds sweet potatoes (about 6)
3/4 cup (1 1/2 8-ounce packages) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into 1" cubes, room temperature
Kosher salt, freshly ground pepper
1/4 cup mild blue cheese
1/4 cup store-bought candied pecans

Preparation

  1. Step 1

    Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, about 1 hour. Let cool slightly.

    Step 2

    Remove skins and transfer sweet potatoes to a large heavy saucepan over low heat. Add cream cheese and butter. Mash until well blended and creamy. Season with salt and pepper. Stir over low heat until hot.

    Step 3

    Spoon into a warm serving dish and garnish with cheese and pecans.

TagsAmericanSweet PotatoPotatoRoot VegetableVegetableCream CheeseCheeseDairyBlue CheesePecanNutSideDinnerGluten FreeVegetarianEasyWeeknight MealsOven BakeFallWinterBon Appétit
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