Makes about 3 cups (5-6 servings)
2 large sweet potatoes, peeled and cubed
3 Tbsp. unsalted butter, melted
1 clove garlic, minced
1 heaping teaspoon dried sage, thyme or rosemary
1 Tbsp. light brown sugar
1/4 cup heavy cream
1/2 cup (3 oz.) Sargento® Artisan Blends Shredded Mozzarella & Provolone Cheese
Salt and pepper, to taste
In a large saucepan over high heat, add sweet potatoes; bring to a boil. Reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender when pierced with a fork.
Drain potatoes in a colander and return to pot, away from heat. Add butter, garlic, dried herb of choice, brown sugar, and heavy cream.
With a hand mixer or potato masher, beat mixture until smooth and creamy. Stir in cheese. Season with salt and freshly ground black pepper, to taste.
Printed from www.TheComfortofCooking.com