Name: Sweet Potatoes with Blue Cheese and Pecans
Yield: 8 to 10 Servings
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

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