Stephanie Izard's Mashed Blue Cheese Sweet Potatoes

This creamy sweet potato mash goes perfectly with Stephanie Izard's Coconut Beef Cheeks recipe!
By Rachael Ray Every Day ,

Photography by Nicole Franzen

Recipe by Stephanie Izard

Active Time

10 minutes

Total Time

30 minutes

Servings

6

Ingredients

  • 2 lb. sweet potatoes, peeled and cut into 2-inch pieces

  • 1/3 cup heavy cream

  • 2 tbsp. unsalted butter

  • 4 oz. mild blue cheese (such as Maytag or Danish)

  • 1/4 cup (2 oz.) cream cheese, at room temperature

Preparation

1. Bring a large saucepan of water to a boil. Add the sweet potatoes. Cook until tender, 20 minutes. Drain and transfer to a food processor. 

2. Meanwhile, in a small saucepan, simmer the cream and butter over medium heat; add to the food processor with the blue cheese and cream cheese. Puree until smooth; season with salt.

Serve these mashed potatoes with Stephanie Izard's Slow-Cooker Coconut Beef Cheeks (below) for a not-your-average meat-and-potatoes dinner.

Get the recipe for Slow-Cooker Coconut Beef Cheeks

Photography: Getty Images (Stephanie Izard); Nicole Franzen (dish)

Nutrition Information

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