whipped honey sweet potatoes with gorgonzola and walnuts

Whipped Honey Sweet Potatoes with Gorgonzola and Walnuts

Thanksgiving dishes should take up only limited amounts of preparation time, and these sweet whipped potatoes are a case in point, as they are made easily with a food processor. I may be hung out to dry for this admission but I was never a fan of the sweet potato casserole topped with mini marshmallows. In my opinion it’s a sugar overload – I prefer to find the perfect balance between sweet and salty flavors.



2 pounds sweet potatoes, about 3 large sweet potatoes

6 tablespoons unsalted butter, cut into ½-inch chunks

2 tablespoons honey

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup crumbled Gorgonzola cheese

½ cup roughly chopped walnuts



Preheat oven to 400º. Prick the sweet potatoes all over with a fork. Place the sweet potatoes on a rimmed baking sheet and bake until very tender, about 1 hour. Let cool then halve the sweet potatoes. Scoop out the flesh and add to a food processor fitted with a blade attachment then discard the skins. Add the butter and honey and process until the mixture is smooth. Season with kosher salt and pepper.

Serve hot in a serving bowl topped with Gorgonzola cheese and walnuts. 


Serves 6 as a side. 



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