To me, you can’t talk comfort food without mentioning smooth, buttery mashed potatoes. We all have our favorites, and mine are made light and creamy, and also with a bit of asiago and broccoli. But, since I make mashed sweet potatoes often these days, I thought it about time to share my favorite recipe!
Sweet potatoes are very high in calcium and vitamin C, along with being great for skin, so they’re both a delicious and nutritious side dish! My twist on Sargento’s sweet potato puree includes fragrant dried sage and a bit of sweet brown sugar. I had to keep ‘em creamy by using their mozzarella and provolone cheese, though!
I hope all of you who celebrate it have a very Merry Christmas! I’m taking off the next five days to enjoy my family, friends, and lots of good food and fun in Chicago! But, I’ll be back on Friday, December 28, with an easy, cheesy party dip for your New Year festivities!
Yield: Makes about 3 cups (5-6 servings)
2 large sweet potatoes, peeled and cubed
3 Tbsp. unsalted butter, melted
1 clove garlic, minced
1 heaping teaspoon dried sage, thyme or rosemary
1 Tbsp. light brown sugar
1/4 cup heavy cream
1/2 cup (3 oz.) Sargento® Artisan Blends Shredded Mozzarella & Provolone Cheese
Salt and pepper, to taste
In a large saucepan over high heat, add sweet potatoes; bring to a boil. Reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender when pierced with a fork.
Drain potatoes in a colander and return to pot, away from heat. Add butter, garlic, dried herb of choice, brown sugar, and heavy cream.
With a hand mixer or potato masher, beat mixture until smooth and creamy. Stir in cheese. Season with salt and freshly ground black pepper, to taste.
Adapted from Sargento