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