Mashed Sweet Potatoes With Goat Cheese, Rosemary, and Olive Oil
Published: December 15, 2010
Prep Time 15 minutes
Cook Time 12 minutes
Will you still like me if I tell you 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. It’s 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.
Ingredients (prices may vary):
• 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.
Total cost of ingredients $6.50
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 tablespoons 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 sweets 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.
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