This recipe is a go-to for the sous chef and I. When we’re not eating bacon and drinking wine, we make an effort to err on the side of healthy. In moderation, of course (no, not the bacon and wine – I mean the whole being healthy thing).
And the sous chef loves these sweet potatoes. We made these with the best short ribs ever, and he pretty much gobbled up everything. So maybe I was kidding about moderation. With anything. You only live once (#yolo), so scrap the moderation. You can have the whole bowl (I really don’t know who I was kidding).
And you’ll want the whole bowl – trust me, friends. I don’t know about you, but I’m one of those people who will go for salty over sweet any day of the week (the sous chef just kind of goes for everything, but you probably already knew that). So the whole marshmallow-sweet potato thing has never really done it for me. These are definitely savory, and the combination of smoked paprika and cumin give them the perfect smoky flavor.
Regardless of whether you do have the whole bowl, they’re sweet potatoes – so it’s totally fine. They’re a super food. They’re basically kale, and have no calories or carbs (maybe don’t quote me), so don’t think twice about feeling guilty.
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
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- 4 medium sweet potatoes
- 1/4 cup Gruyere cheese grated
- 2 tablespoons heavy cream
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Ingredients
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- Preheat your oven to 425 degrees. Using a fork, pierce the sweet potatoes in several places a handful of times.
- Roast the sweet potatoes for 45 minutes to an hour, until cooked through and soft.
- Let cool for 10-15 minutes. Using a spoon, remove the flesh of the potatoes and place in a bowl.
- Using a hand mixer or fork, whip the sweet potatoes until smooth.
- Add the Gruyere cheese, heavy cream, cumin, smoked paprika, salt, and pepper.
- Mix until combined. And eat!
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