Sweet Potatoes Topped with Stilton and Pecans
Only the best of the batch gets to be called Stilton. No wonder it’s a Harrington’s customer favorite! The smooth, buttery flavor takes this holiday side dish to a melt-in-your-mouth delicious level.
- 3 lbs. sweet potatoes
- ¼ cup cream cheese, softened to room temperature
- ¼ cup unsalted butter, cut into 1” cubes, then softened to room temperature
- ¼ cup Stilton cheese
- ¼ cup candied pecans
- Salt and pepper to taste
Preheat oven to 350°F.
Roast whole sweet potatoes on a rimmed baking sheet about 1 hour, or until tender (test with a fork). Let cool slightly. Remove skins. Transfer potatoes to a large heavy saucepan. Place over low heat, then add cream cheese and butter. Mash until creamy smooth. Season with salt and pepper. Heat until piping hot. Spoon into a warm serving dish. Top with crumbled Stilton and pecans. 8-10 servings.