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Author Notes: This has been a staple at all my Thanksgiving and Christmas dinners for years now. I love the combination of sweet potatoes and goat's cheese (I've also posted a frittata made with the same two ingredients), and the creaminess of the cheese means you don't need to use any butter or cream, like you usually find in other sweet potato purees. But it's the smoked paprika that really makes this stand out - get the best you can find. If you're making this for the holidays (or any day) and are pressed for time or oven space, you can boil the potatoes instead for 10 to 15 minutes, but you'll lose the added depth of flavor you get from roasting them. —Kristin
Serves: 6 to 8
pounds sweet potatoes
ounces soft fresh goat's cheese
teaspoon smoked paprika
salt and freshly ground black pepper
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Prick the potatoes with a fork and place them on the baking sheet. Bake in the middle of the oven for 1 to 1 1/2 hours, until the potatoes are tender. (If using very large potatoes, make sure they are cooked all the way through.)
- When the potatoes are cool enough to handle, peel them and transfer to a food processor. Add the goat’s cheese and smoked paprika and process until the mixture is smooth. Taste the puree to see if it needs a touch more paprika. Season to taste with salt and pepper.
- Gently reheat the puree, either in a saucepan over a medium heat or in a microwave. Transfer to a serving bowl and serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree