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.
