BrokeAss Gourmet

BrokeAss Gourmet

Mashed Sweet Potatoes with Goat Cheese, Rosemary and Olive Oil

  • Prep Time 0:15
  • Cook Time 0:12
  • Estimated Cost $6.50
  • 1 Comment

Will you still like me if I tell you that mashed potatoes don’t do all that much for me? I don’t hate them or anything, I just find them starchy and boring and just kind of…meh.

But this dish…this is something different altogether. This is my kind of root vegetable-based side dish. Perfect alongside roasted meats, though it’s not difficult for me to imagine eating a nice bowl of it with a crunchy salad for dinner.


  • 4 medium or 3 large Garnet yams (sweet potatoes), peeled and cut into a large dice $2
  • extra virgin olive oil Pantry
  • 5 cloves of garlic, chopped Pantry
  • 1 sprig fresh rosemary leaves, chopped $1 for a bunch
  • salt and pepper to taste Pantry
  • 2 oz. soft goat cheese $3.50 for 4 oz.

Recipe Serves 4


  1. Bring a large pot of salted water to a boil over high heat. Add sweet potatoes and cook for 10-12 minutes, or until very soft.
  2. While sweet potatoes cook, heat 3 tbsp olive oil in a medium frying pan over low heat. Add the garlic and rosemary and cook for 8-10 minutes, stirring occasionally, until very fragrant (be very careful not to burn the garlic). Turn off heat.
  3. Once the sweet have finished cooking, drain them and transfer to a mixing bowl. Smash, using the back of a fork or a potato masher.
  4. Use a spatula to scrape the olive oil, garlic and rosemary from the pan into the bowl. Stir well. Season with salt and pepper to taste.
  5. Gently stir in the crumbled goat cheese (be careful not to stir too much--you want there to be little clumps and streaks of goat cheese).
  6. Serve immediately, drizzled with a little more olive oil if desired.

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