Looking for a healthier way to prepare sweet potatoes for Thanksgiving? Look no further. You don’t need to coat them in marshmallows or brown sugar to make a tasty side dish. I love sweet potatoes and I especially love mashed potatoes so what better to make than mashed sweet potatoes? The weather is getting colder so this recipe is a perfect winter comfort food.
I may have gone overboard with the garlic, but then again, can you ever have too much garlic? Feel free to us as much or as little as you want. The goat cheese I used was Camelot Valley’s Garlic Oregano Peppercorn so those spices definitely added to the flavor of the mashed sweet potatoes. This goat cheese is fresh, creamy, and melt in your mouth delicious. Feel free to top your mashed sweet potatoes with some extra creamy goodness.
I don’t know about you, but when I cook, I like to cook alone. I don’t like anyone else in the kitchen. It’s the same way I feel about writing. You can have a taste when I’m done, but until then, stay out of the kitchen. My dad recently retired and has a lot of free time on his hands now, so while I was making this recipe, he was constantly looking over my shoulder to see what I was making. “Stop being so nosey,” I said to him to which he replied, he wasn’t being nosey, he just wanted to know what was going on. Is that not the definition of nosey?
- 2-3 medium sweet potatoes, sliced
- ¼-1/2 cup milk
- 2 cloves garlic, minced
- 1 Tbsp butter
- 2-3 oz goat cheese
- Bring a large pot of water to a boil and add the sweet potatoes. Cook until tender, about 25-30 minutes.
- While the sweet potatoes are cooking, heat the butter in a small pan. Saute the garlic until softened.
- In large bowl, add the drained sweet potatoes and garlic. Mash and add the milk until they reach the desired consistency.
- Stir in the goat cheese.
Do you prefer to cook alone or do you like company?