1-½ 8-ounce packages cream cheese, room temperature
¼ cup unsalted butter, cut into 1 inch cubes, room temperature
Kosher salt, freshly ground pepper
¼ cup mild blue cheese
¼ cup store-bought candied pecans
Instructions
Preheat oven to 350 degrees F.
Place the sweet potatoes in a rimmed baking sheet and roast for 1 hour
or until they are tender. Cool slightly.
Remove skins from the sweet potatoes and cube them into 1 inch
thickness. Transfer the sweet potatoes into a heavy saucepan. Add
cream cheese and butter. Fold carefully until the butter is melted and
some potatoes are slightly mashed up. Season with salt and pepper. Let
it cook until heated through.
Transfer to a serving platter and garnish with cheese and pecans.
Originally Submitted
5/3/2012
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