Sweet Potatoes with Blue Cheese and Pecans

Time required: 1 Hour 25 minutes Serves: 8

My doctor told me I had to stop throwing intimate dinners for four unless there are three other people.
– Orson Welles

Description

Ingredients

3 pounds sweet potatoes (about 6)
¾ cup 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

Preparation

Preheat oven to 350°. 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.

The Original source

More Autumn Recipes

Learn how to cook!

That’s the way to save money. You don’t save it buying hamburger helpers, and prepared foods; you save it by buying fresh foods in season or in large supply, when they are cheapest and usually best, and you prepare them from scratch at home. Why pay for someone else’s work, when if you know how to do it, you can save all that money for yourself?