Sweet Potatoes with Goat Cheese Mallows
- Makes: 6 servings
- Yield: 3 cups
- Hands On 15 mins
- Total Time 2 hrs
Laced with garlic and rosemary and topped with pecans and goat cheese, this easy casserole gives a savory wink to the traditional sweet-on-sweet Turkey Day staple.
large or 2 medium sprigs fresh rosemary
large garlic cloves, halved
goat cheese (chevre)
- Preheat oven to 400 degrees . Pierce sweet potatoes with a fork; arrange on a foil-lined baking sheet. Bake until tender, about 1 hour. Cool 30 minutes. Halve each potato and scoop flesh into a medium bowl. Discard skins. Mash sweet potato pulp with a potato masher or fork until quite smooth.
- In a small saucepan, melt butter over medium heat. Add rosemary and garlic; cook until butter just begins to turn golden. Discard rosemary and garlic. Add butter and cream to sweet potatoes; stir to combine. Season mixture with kosher salt and pepper.
- Spread potatoes in a buttered 11/2-quart baking dish. Top with chopped pecans and small pieces of goat cheese. Bake, uncovered, until cheese is lightly golden, about 25 minutes.
Make Ahead Tip
- Make Ahead You can prepare the sweet potato mixture 1 day ahead. Transfer it to the buttered baking dish as directed, but do not top with pecans or goat cheese. Cover pan tightly with foil and chill up to 24 hours. When ready to complete the dish, bake the potatoes, still covered in foil, in a 400 degrees oven for 20 minutes. Remove foil, top with pecans and goat cheese, and bake until cheese is lightly golden, 20 to 25 minutes more.
(Sweet Potatoes with Goat Cheese Mallows)Servings Per Recipe 6, sodium (mg) 298, sat. fat (g) 12, Riboflavin (mg) 0, chol. (mg) 50, Thiamin (mg) 0, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 29, Niacin (mg) 1, pro. (g) 7, calcium (mg) 113, sugar (g) 6, Potassium (mg) 529, Fat, total (g) 23, vit. C (mg) 3, cal. (kcal) 341, vit. A (IU) 18088, iron (mg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, Folate (µg) 16, fiber (g) 5