Sweet Potato Mash with Queso Fresco
  • 4-5 sweet potatoes, peeled, diced
  • 1 stick of salted butter
  • 1 cup heavy cream
  • ½ cup crumbled queso fresco
  • ½ teaspoon ground cinnamon
  • 2 tablespoons honey
  • 1 teaspoon Kosher salt
  • Garnish: minced chives

Place sweet potatoes in a Mi Cocina 3.5-Qt. Dutch Oven and fill with cold water to cover sweet potatoes. Bring to a boil over high heat. Then reduce heat and allow to simmer uncovered until sweet potatoes are tender.

Drain sweet potatoes and return to the dutch oven and add butter and salt while sweet potatoes are still hot.

Mash thoroughly, and slowly incorporate cream until creamy.

To serve, sprinkle ground cinnamon, drizzle honey and top with queso fresco and chives.

Sweet Potato Mash with Queso Fresco

What's New