Sweet potatoes make themselves at home on our dinner plates at least once a week. They are packed with nutrients and almost always make their way onto every "SuperFood" list. We almost never eat white potatoes because their sweet orange cousins are so much better for you and, in my opinion, much more delicious. We like them roasted in the oven, pan roasted, and mashed with a drizzle of olive oil and sprinkle of cinnamon.
Recently, I came across this post on The Bite House and my belly needed this combination as soon as possible. It wasn't the sweet potatoes that were tugging at my tastebuds, it was the goat cheese. SWOON. I remixed the recipe into my own version of a delicious mashed sweet potato side dish that paired perfectly with a roasted chicken and baby greens salad, and made great leftovers to enjoy throughout the week. This is another simple and healthy side that's perfect during the week but good enough to serve to goat cheese loving dinner guests!
Cilantro + Goat Cheese Mashed Sweet Potatoes
2 large sweet potatoes
2 Tbsp. fresh cilantro, chopped
2 Tbsp. goat cheese
Salt & pepper
Wash, peel and cut sweet potatoes into large chunks*. Cover with water in a heavy bottom sauce pan. Bring to a boil on high heat. Once the water is boiling, turn the heat down to medium and cover with a lid, leaving a little opening for the steam to peep through. Boil for about 20 minutes, or until the potatoes are tender when poked with a fork. Drain water out and leave potatoes in the sauce pan. Drizzle the potatoes with olive oil and mash until they are thick and creamy. Add goat cheese, and mix until it's fully incorporated. Add cilantro and season with salt and pepper.
*the smaller the chunks of sweet potatoes, the less cooking time