Sweet Potatoes with Blue Cheese and Pecans

Ingredients for Sweet Potatoes with Blue Cheese and Pecans

• 1.4kg sweet potatoes (about 6)

• 180ml (1 1/2 230g packages) cream cheese, room temperature

• 60g (1/2 stick) unsalted butter, cut into 1" cubes, room temperature

• Kosher salt, freshly ground pepper

• 30g mild blue cheese

• 30g store-bought candied pecans

Preheat oven to 177°C. Roast sweet potatoes on a rimmed baking sheet until tender, about 1 hour. Let cool slightly.

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.

Spoon into a warm serving dish and garnish with cheese and pecans.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.