Sweet potatoes are such a versatile food that is healthy and delicious. The goat cheese adds a whole other dimension to this dish. Try serving it with chicken or a medley of fresh vegetables. 

 

I love making extra of this recipe so that we have some for leftovers the next day. They are great reheated, and they also make for a yummy sweet potato pancake. 

 

All you need is a nonstick skillet and a little olive oil. Shape the leftover mashed potatoes into small pancakes and sauté them in a hot skillet until they are golden brown on both sides. 

 

Yield 6 servings

 

3 large sweet potatoes, peeled and cut into quarters

2 cloves garlic

3 Tbsp butter

4 oz. goat cheese, cut into four pieces 

½ cup chicken broth 

Salt and pepper

1 Tbsp chives, chopped

 

Place the potatoes in a large pot of boiling water. Add the two whole garlic cloves. Boil the potatoes with the garlic until they soften and you can pierce them with a fork. 

 

In a large bowl, add the hot potatoes, garlic cloves, and butter and mash with a potato masher. Once the potatoes are mashed, add in the goat cheese and the broth. Gently fold in the cheese and the broth. You can add additional broth if the potatoes are too dry. Season with salt and pepper, garnish with chives and serve. 

 

Just Salt It, and enjoy!