Cheddar Mashed Sweet Potatoes

Cheddar Mashed Sweet PotatoesIt has only been recently that I could say I love sweet potatoes.  Growing up, I associated them with winter squash, turnips and rutabaga.  Yellow mashed vegetables were all yucky.  Oddly enough, I didn’t even taste one until I was an adult.  I had a one by one centimeter taste of marshmallow topped brown sugar infused sweet potato casserole.  It was enough to reinforce my disdain.Cheddar Mashed Sweet PotatoesIn the last few years, I have determined to get over my orange/yellow vegetable aversion.  I decided that if I didn’t like sweet potatoes sweet, I needed to add enough savory to balance the flavor.  I found that I love roasted sweet potato chips/fries with spice and salt.  I have been making a sweet potato version of potato salad for about a year (note to self: you should really blog about the Sweet Potato salad next summer).  And now, I have come up with a mash that is, in my opinion, sublime.

It helped to add lots of cheddar cheese.  The sharper, the better.  I recommend a white cheese like Cabot Premium Farmhouse Reserve aged Cheddar.  There are few other cheeses available in regular grocery stores that have a strong flavor like that one.  Plain old orange cheese is pretty blah next to it.Cheddar Mashed Sweet Potatoes

 

Cheddar Mashed Sweet Potatoes
Author: 
 
Ingredients
  • 3 large sweet potatoes, peeled and cubed
  • 6 oz sharp white cheddar cheese, grated
  • 2 Tbsp butter
  • ¼ tsp ground pepper
  • ½ tsp salt
  • ½ tsp ground sage
  • 4 oz cream cheese
  • chervil for garnish
Instructions
  1. In a saucepan, cover the sweet potatoes with water and boil for 12 minutes or until tender.
  2. Drain water out of the pan.
  3. Add the remaining ingredients (except garnish) to the pan.
  4. Mash by hand or with a small hand mixer.
  5. Transfer to a bowl and sprinkle with chervil (or parsley).

Cabot sent me some cheese, but did not ask for a recipe or post.  All opinions herein are my own.

 

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