Whipped Sweet Potatoes with Gorgonzola & Walnuts
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Thanksgiving dishes should take up only limited amounts of preparation time so you can focus on the main event. These sweet whipped potatoes are a case in point, as they are made easily with a food processor. They can even be made in advance and reheated before serving. 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.
Whipped Sweet Potatoes with Gorgonzola and Walnuts
Table of contents
Key Ingredients in This Recipe
- Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. They have a naturally sweet flavor. As they are roast the sugars slightly caramelize. I whip the flesh of the sweet potatoes with honey and butter and serve with gorgonzola for a sweet and savory combination.
- Gorgonzola – Gorgonzola is a type of veined blue cheese. If you aren’t a big fan of blue cheeses try this recipe with Gorgonzola dolce. It’s a young, milder and creamy variety of the cheese. The funky gorgonzola cheese contrasts with the caramelized sugars from the sweet potato.
How to Make Whipped Honey Sweet Potatoes with Gorgonzola
Step 1: Bake sweet potatoes.
Preheat oven to 400ºF (200ºC). Prick the sweet potatoes all over with a fork. Wrap each in a piece of aluminum foil and place the sweet potatoes on a rimmed baking sheet. Bake until very tender, about 1 hour. Let cool to the touch then halve the sweet potatoes.
Step 2: Whip sweet potatoes.
Scoop out the flesh and add to a food processor fitted with a blade attachment or blender then discard the skins.
Step 3: Add butter and honey.
Add the butter and honey and blend until the mixture is smooth. Season with kosher salt to taste.
Step 4: Assemble and serve.
Serve hot in a serving bowl topped with Gorgonzola cheese and walnuts.
Tips and Tricks for This Recipe
Swaps/ substitutions
- The walnut and gorgonzola topping can be omitted or served on the side as an optional garnish.
- If desired swap the gorgonzola for another crumbled blue cheese.
- Chopped pecans and brown sugar also make a great topping on these sweet potatoes.
How to Prep This Recipe in Advance
If serving these as a side for Thanksgiving I recommend making these ahead of time and reheating just before serving to free up the oven for other recipes. Roast and whip the sweet potatoes then stored refrigerated in an airtight container until ready to serve. They can be made up to 4 days in advance. To reheat, add to a bowl and microwave in 30 second increments, stirring after each until warmed. Add the cheese and walnuts just before serving.
Other Recipes to Try
If you enjoy this whipped sweet potato recipe, I recommend checking out some of these:
Whipped Sweet Potatoes with Gorgonzola and Walnuts
Ingredients:
- 2 pounds sweet potatoes, about 3 large sweet potatoes
- 6 tablespoons unsalted butter, cut into ½-inch chunks
- 2 tablespoons honey
- Kosher salt, as needed
- ½ cup crumbled Gorgonzola cheese
- ½ cup roughly chopped walnuts
Instructions:
- Preheat oven to 400ºF (200ºC). Prick the sweet potatoes all over with a fork. Wrap each in a piece of aluminum foil and place the sweet potatoes on a rimmed baking sheet. Bake until very tender, about 1 hour. Let cool to the touch then halve the sweet potatoes.
- Scoop out the flesh and add to a food processor fitted with a blade attachment or blender then discard the skins.
- Add the butter and honey and blend until the mixture is smooth. Season with salt to taste.
- Serve hot in a serving bowl topped with Gorgonzola cheese and walnuts.
DID YOU MAKE THIS?
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Wow! Really excellent combination of flavors. Where the traditional brown sugar and marshmallow dish would have been too sweet, this was a perfect side dish for the glazed Christmas ham. Thanks Kylie!
thank you! So glad you enjoyed the recipe Jason!