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Whipped 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.
Course Side Dish, Vegetable
Keyword blue cheese, gorgonzola, honey, nuts, sweet potato, walnut
Prep Time 5 minutes
Cook Time 1 hour
Servings 6
Calories 355kcal

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.

Video

Nutrition

Calories: 355kcal | Carbohydrates: 39g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 165mg | Potassium: 792mg | Fiber: 6g | Sugar: 16g | Vitamin A: 29481IU | Vitamin C: 30mg | Calcium: 121mg | Iron: 1mg