I've never thought of using cream cheese with sweet potatoes before (even though I love them with russets) but it added a wonderful creamy texture. The green chilies combine nicely with the garlic and red pepper. Thanks for a new way to fix sweet potatoes that doesn't require a lot of sugar! Roxygirl
Outstanding! This is creamy and spicy and delicious in every way. The recipe makes two very large servings...which you'll be grateful for. I'll certainly be making this one again. Thanks!
The only change I made to the recipe was to omit the red bell pepper as my husband doesn't care for the taste. Very nice flavor and texture! Thanks for sharing the recipe.
Wonderful!! Even my hubby gave it two thumbs up!! I didn't peel the potatoes beforehand...just cut them into chunks, boiled them (with the peeled garlic cloves), and slipped the potato peels off. Mashed them with my immersion blender. This is such a super recipe - one I will definitely make again and again!! THANKS!!!
I used regular Yukon Golds in place of the sweet potatoes...and also added a little parmesan. Wow!! Great flavor!!!
One of my great loves is unusual mash recipes...this one really hit the spot! The red roasted peppers, chilli and coriander turned the humble sweet potato into a fabulous side dish. A definite make again recipe!!!
Accepted your suggestion and made this using a non-fat yogurt cheese which is quick similar to Greek yogurt. I also had to skip the cilantro as I recently ran out. None the less this was a tasty treat and far more inviting that the usual baked sweet potato. I loved how the bits of garlic and chili (I used jalapeno) threw in contrasting shards of flavor into the potatoes. Thanks.