Sweet potatoes, goat cheese, and sage

Based on recipe on Whipped website

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 2 to 4

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 2 Tbsp butter
  • 2 Tbsp sage, chopped
  • 1/3 cup goat cheese, crumbled
  • Kosher salt

Directions

  1. Peel and cut sweet potatoes into 1/2 cubes. Microwave for 4 to 5 minutes. Let cool.
  2. Melt butter, add sage, and stir.
  3. Add butter mixture to cooled sweet potato cubes. Gently toss and sprinkle with crumbled goat cheese.

Make sure you do not overcook the sweet potatoes. The cubes should still be firm, not gummy.

Instead of fresh sage, you can use 1 tsp of rubbed sage.

Goat cheese is typically hard to crumble so look for a brand that is not creamy or buy goat cheese already crumbled.

Sweet potato casserole with pecan streusel

Based on recipe from This Gal Cooks

Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

For the casserole:

  • 4 medium sweet potatoes
  • ¼ cup of butter, softened
  • ¼ cup of brown sugar
  • ½ tsp ground cinnamon

For the topping:

  • ¼ cup butter, softened
  • 2 Tbsp brown sugar
  • 1 ½ (or 1) cup of ground pecans, finely chopped
  • pinch of cinnamon

Directions

  1. Preheat oven to 350°.
  2. Cook the sweet potatoes until they are soft to the touch. Microwave 2 at a time for approximately 4 minutes. If they are not soft to the touch, microwave in additional one-minute increments.

While you wait for the potatoes to cool a bit, make the topping.

  1. Add ¼ cup of butter to a small bowl. If butter hasn’t been softened, add it to a small pan on low heat until the butter is melted.
  2. Stir in 2 Tbsp of brown sugar and a pinch of cinnamon.
  3. Grind the pecans in a food processor. Then add the pecans to the butter/sugar/cinnamon mixture.

Now the sweet potatoes should be cool enough to touch.

  1. Remove the sweet potatoes from their skins. Slit an opening lengthwise down the potato. Use a spoon to scoop out the flesh into a medium-sized mixing bowl. The bowl should large enough to accommodate mixing the potatoes with other ingredients.
  2. Mash the potatoes with a fork.
  3. Add ¼ cup of softened butter, ¼ cup brown sugar, and ½ tsp ground cinnamon to the mashed potatoes. Mix well, folding into the mashed potatoes.
  4. Spoon mixture into a small casserole bowl.
  5. Add the topping evenly to the potato mixture.
  6. Bake in 350° oven for 30-40 minutes, or until the pecan topping is golden.

 

This dish is deadly addictive. The baking turns the mashed potatoes almost into a purée. The topping is a crunchy contrast to the potatoes. I found the amount of pecans needed to be a bit excessive. Next time I am going to see if one cup of pecans is sufficient.