- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 10 to 12 (about 6 cups puree)
- 4 large sweet potatoes (2-1/2 to 3 lbs.), peeled, cubed
- 1/2 cup (1 stick) butter
- 2 cloves garlic, minced
- 1 Tbsp. finely chopped fresh sage
- 1-1/2 cups heavy cream
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
Place potatoes in a large saucepan; cover with cold water and add salt to water if desired. Bring to a boil over high heat. Reduce heat; simmer uncovered 14 minutes or until potatoes are very tender. Drain potatoes in a colander.
Melt 1 tablespoon of the butter in the same saucepan over medium heat. Add garlic; cook 1 minute. Add sage; cook 1 minute. Add cream; bring to a boil.
Put hot cooked potatoes through a ricer or press through a strainer.* Gradually add the potatoes to the cream mixture, beating with a wooden spoon or large whisk. Gradually beat in remaining butter 1 tablespoon at a time, stirring vigorously after each addition.
Stir in cheese until melted. Season with salt and freshly ground black pepper to taste.
Serves: 10 to 12 (about 6 cups puree)
Amount Per Serving
Total Fat 24.4g
Saturated Fat 15.4g
Trans Fat 6.8g
Polyunsaturated Fat 0.9g
Dietary Fiber 2g
Vitamin A 967RE
Vitamin C 2mg