Mashed Sweet Potatoes with Blue Cheese Breadcrumbs
This is a great vegetarian side for Thanksgiving, or a comfort food recipe for a cold night. Mashed sweet potatoes always fit the bill.
Servings: 6 Servings
- 3 pounds sweet potatoes
- 2 tablespoons unsalted butter
- 1/4 cup skim milk
- salt and pepper, to taste
Preheat the oven to 425 degrees F.
Pierce each sweet potatoes several times. Place them on a baking sheet.
Bake the sweet until tender when pierced with a fork, 1 to 1¼ hours.
Let the potatoes rest until they are cool enough to handle. Cut in half lengthwise and scoop out the pulp.
Either run the potatoes with a food mill or mash with a potato masher until smooth. Stir in the butter and milk until combined. Season with salt and pepper.
Transfer the mashed sweet potatoes to a 8- by 8-inch baking dish.
In a medium bowl, combine the breadcrumbs, salt, pepper, blue cheese, Parmesan cheese and olive oil. Toss until the breadcrumbs are moistened and the cheese are combined.
Sprinkle the breadcrumbs over the sweet potatoes. Bake for 10 minutes, or until the breadcrumbs are lightly browned. Serve.
Serving: 1Serving (1/6 of Casserole) | Calories: 315kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 406mg | Potassium: 813mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32380IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.7mg