Recipe information
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Roast sweet potatoes on a rimmed baking sheet until tender, about 1 hour. Let cool slightly.
Step 2
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.
Step 3
Spoon into a warm serving dish and garnish with cheese and pecans.