Goat Cheese and Spinach Mashed Sweet Potatoes
Sweet potatoes are mashed with goat cheese and spinach for a comforting yet healthy side dish.
Can you guys believe how COLD it has been this winter? It’s unreal. Our high today is supposed to be -2. NEGATIVE TWO! For the HIGH. It’s unreal. Of course yesterday it rained all.day.long, so the roads are a slippery mess.
Weather like this (obviously) makes me crave comfort foods. These mashed sweet potatoes with goat cheese and spinach don’t fall into the usual comfort food categories (like freshly baked bread, soups, and anything made in a dutch oven or crockpot). They will warm you up from the inside and without the additional calories usually associated with comfort foods.
In fact, I would argue this is a healthy recipe. So this recipe is perfect for those of you who are eating healthy this January. And not only is this a healthy, comforting dish, it also tastes delicious. I’ve always been a fan of the combination of goat cheese with sweet potato or spinach, but I never would have thought to combine all three in to one dish.
Hubby and I enjoyed these sweet potatoes and I plan to add them to our regular rotation. I wish we had tried these before the holidays because they would make a great addition to any holiday spread. I’ll have to keep that in mind in a few months when Easter rolls around…
Three Years Ago: Chicken Noodle Soup
Four Years Ago: Kitchen Storage and Organization and Spice Rack in Kitchen
Five Years Ago: Banana Bars with Cream Cheese Frosting
Six Years Ago: Holiday Cupcakes
Goat Cheese and Spinach Mashed Sweet Potatoes
Sweet potatoes are mashed with goat cheese and spinach for a comforting yet healthy side dish.
Yield: Serves 4-6
Ingredients:
3 medium sweet potatoes
2 oz goat cheese
2 cups spinach, finely chopped
1/4 cup milk
salt and pepper
1/4-1/2 tsp smoked paprika
Directions:
Peel and chop potatoes into 1-inch pieces. Place in a microwave safe dish and add 1" water at the bottom of the dish. Cover with plastic wrap and microwave for 10 minutes.
Drain water from potatoes and place in a medium sized bowl. Add remaining ingredients and mash together with a potato masher.
Check seasoning and add salt and pepper if needed.
Serve warm.
Recipe inspired by Running to the Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions weβve ever made. 
so there’s no cocoa or chocolate in it whatsoever or is that a typo? wondering how it gets that rich chocolate color! π
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that – it’s a typo… I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
I just discovered your blog after looking up a recipe for Butterbeer π I love your photos and, most importantly, I want to eat them all! Looking forward to following your blog!
beantownbaker — January 10th, 2014 @ 10:43 am
Glad to have you!
I believe you have forgotten to add the chocolate part of this recipe.
beantownbaker — January 10th, 2014 @ 10:43 am
You’re right. Sorry about that. I have updated the recipe. It calls for a heaping 1/2 cup of cocoa.
i looove chocolate avocado pudding! i make mine with maple syrup and almond butter instead of honey, but i’ll have to try and mix it up from time to time π
beantownbaker — January 12th, 2014 @ 2:54 pm
Oh I’ll have to try it your way too!
Thanks!! Now I gotta try this…. Can’t wait!
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Thanks so much for this recipe! It’s awesome and tastes really good. I wrapped it inside of a dark chocolate shell and they made the most perfect chocolate truffles. Everyone loved them for Christmas! Thanks again.