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.