SWEET POTATOES WITH BLUE CHEESE AND PECANS

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Sweet Potatoes with Blue Cheese and Pecans image

Provided by John Currence

Categories     Side     Christmas     Thanksgiving     Vegetarian     Low Sodium     Dinner     Blue Cheese     Cream Cheese     Pecan     Root Vegetable     Sweet Potato/Yam     Fall     Winter     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, about 1 hour. Let cool slightly.
  • 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.
  • Spoon into a warm serving dish and garnish with cheese and pecans.

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