Mashed Sweet Potatoes With Blue Cheese Breadcrumbs
These twice-baked sweet potatoes are bursting with creamy, flavorful goodness. The sweet potatoes are perfectly baked until tender and then mashed with butter and milk to create a velvety smooth texture. Topped with a crunchy, cheesy breadcrumb mixture, these potatoes are baked to perfection, resulting in a delicious side dish that will elevate any meal.
— Constant Cookbook
Ingredients
- 3 lb. sweet potatoes
- 2 tbsp unsalted butter
- 1/4 cup skim milk
- Salt and pepper to taste
- 3/4 cup panko breadcrumbs
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 oz. blue cheese, crumbled
- 2 tbsp (packed) Parmesan cheese
- 1 tbsp olive oil
Instructions
- The Potatoes:
- 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.
- The Topping:
- 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.
Yield
Serves 6
Nutrition
- Serving Size: 1 Serving (1/6 of Casserole)
- Calories: 315 kcal
- Carbohydrate Content: 52 g
- Protein Content: 7 g
- Fat Content: 9 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 17 mg
- Sodium Content: 406 mg
- Fiber Content: 7 g
- Sugar Content: 11 g
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