Mashed Sweet Potatoes with Goat Cheese, Rosemary and Olive Oil
- Prep Time 0:15
- Cook Time 0:12
- Estimated Cost $6.50
- 27 Comments
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
- 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.
- 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.
- 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.
- 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.
- 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).
- Serve immediately, drizzled with a little more olive oil if desired.