A recipe for mashed sweet potatoes, featuring easy, roasted sweet potatoes, goat cheese, chopped sage and honey walnuts.
Preheat the oven to 400° and have ready a large rimmed sheet pan lined with aluminum foil.
Place the scrubbed sweet potatoes on the sheet pan and drizzle with canola oil. Bake for 1 hour. Remove from the oven and set aside until cool enough to handle.
In the meantime, in a large mixing bowl, add 6 ounces room temperature goat cheese, and the cream. Using a handheld mixer, beat on medium-high until well-blended.
Peel the potatoes out of the skins and add each potato one at a time to the goat cheese mixture, mixing on medium-low speed.
Once the potatoes have been incorporated, add the salt, cinnamon, cloves, allspice, nutmeg, cayenne, 1 tablespoon of sage, and mix once more until incorporated. Stir in about 2/3 of the honey walnuts.
Transfer to a serving dish and garnish with the remaining walnuts, crumbled goat cheese and remaining sage. Serve and enjoy.
The Anthony Kitchen