| Sweet Potatoes | 3 lbs (about 6) | |
| Cream Cheese | 3/4 cup (12 oz) | |
| Unsalted butter, room temp. | 1/4 cup (1/2 stick), cut into 1" cubes | |
| Blue Cheese | 1/4 cup | |
| Candied Pecans | 1/4 cup |
Preheat oven to 350°
Roast sweet potatoes on a rimmed baking sheet until tender (about 1 hour).
Skin potatoes & transfer to large heavy saucepan over low heat.
Add cream cheese and butter; mash together till creamy and well blended.
Transfer to serving bowl and top with blue cheese and pecans.
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