Mashed Sweet Potatoes with Goat Cheese


"This is a savory dish for smooth and creamy sweet potatoes without all the sugar. Can be refrigerated and reheated at 350 degrees F (175 degrees C) as a casserole later."
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35 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer sweet potatoes to a large bowl.
  2. Mash sweet potatoes with half-and-half and butter with a potato masher until butter is melted; add goat cheese, maple syrup, sage, and paprika. Stir potatoes until evenly seasoned.


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I forgot the paprika. Oops. I don't think it mattered. These were absolutely delicious. Next time I would consider adding more maple syrup and more goat cheese.

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