TRIPLE WHIPPED SWEET POTATOES with Whipped Feta, Pomegranate Salsa, Blue Cheese, and Walnuts [recipe]

triple whipped sweet potatoes

If my future husband doesn’t like blue cheese on whipped sweet potatoes, well I guess we’re just going to have to compromise and have blue cheese on whipped sweet potatoes.

Three different whipped sweet potatoes, served three different ways, but all in one bowl, because if I actually serve them in three separate bowls as if I had made three different side dishes to cater to each and every person’s taste…

Recipe for Triple Whipped Sweet Potatoes with Whipped Feta and Pomegranate Salsa, Herbs and Butter, and Blue Cheese and Toasted Walnuts first. Notes and Resources follow.

TRIPLE WHIPPED SWEET POTATOES [recipe]

This recipe calls for cooking the sweet potatoes in a pot on the stovetop, with the assumption that the oven is already occupied by whatever main dish you are roasting. Cooking on the stovetop this way and whipping three different colors of sweet potatoes separately is an exercise in timing and patience, as you are essentially cooking three different side dishes, just putting them together in a single serving bowl at the end. 

There are a few things you can do to maintain your sanity. Use one color sweet potato, whichever is available to you. If the oven is available to you, you can roast the peeled, cut potatoes all at once, since you can keep the colors separate. You can also make any part of this dish ahead of time. Unlike regular white potatoes, sweet potatoes are not fussy about pureeing or re-heating.

If you see purple sweet potatoes at the market, use those. The color is so much more interesting, and offers a slightly different nutritional profile.

serves 4 as a side dish

INGREDIENTS

2 pounds of orange, white, and purple sweet potatoes, scrubbed, peeled, and cut into cubes
1 tablespoon olive oil
Kosher salt
½ cup Whipped Feta [recipe]
½ cup Pomegranate Salsa [recipe]
2+2+2 tablespoons butter
2 tablespoons chopped fresh parsley and chives
2-4 tablespoons crumbled blue cheese
¼ cup toasted walnuts
flaky sea salt, fresh cracked black pepper to taste

DIRECTIONS

Bring a medium pot of water to a boil and drop the white sweet potatoes in. Lower heat to a low boil and cook until sweet potatoes are tender, about 15 minutes, exact time depending on the size of your pieces. When the sweet potato can be very easily pierced with a fork, turn down the heat all the way, remove the sweet potatoes from the water with a slotted spoon to a colander to drain.

Turn the heat back up to bring the water to a boil. Add the orange sweet potato to the boiling water, reduce heat to a low boil, and cook until sweet potatoes are tender, about 15 minutes, exact time depending on the size of your pieces.

While the orange sweet potato are cooking, put the drained white sweet potatoes in a food processor and pulse. Add 1 tablespoon butter, about ½ teaspoon salt, and some of the cooking water from the pot to food processor while you pulse until a smooth puree forms. Remove white sweet potato puree from the food processor to a bowl. Wipe out the bowl of the food processor or rinse it.

When the orange sweet potatoes are tender, remove from the pot with a slotted spoon to a colander to drain. If the cooking water is not too tinted or has a lot of small broken pieces of orange sweet potato, use the same water to cook the purple sweet potatoes. Otherwise, save about ¼ of the cooking water, dump the rest in the pot, and bring a pot of fresh water to a boil. Add the purple sweet potatoes, lower heat to a low boil and cook until sweet potatoes are tender, about 15 minutes, exact time depending on the size of your pieces.

While the purple sweet potatoes are cooking, put the drained orange sweet potatoes in the food processor and pulse. Add 1 tablespoon olive oil, about ½ teaspoon salt, and some of the reserved cooking water from the pot to food processor while you pulse until a smooth puree forms. Remove orange sweet potato puree from the food processor to another bowl. Wipe out the bowl of the food processor or rinse it.

When the purple sweet potatoes are tender, reserve ¼ cup of the cooking water, then drain them in a colander. Put the cooked purple sweet potatoes in the food processor and pulse. Add 1 tablespoon butter, about ½ teaspoon salt, and some of the cooking water from the pot to food processor while you pulse until a smooth puree forms. Remove purple sweet potato puree from the food processor to another bowl.

Transfer the whipped sweet potatoes to a serving dish, keeping each color separate from the others as much as possible. Top the white sweet potatoes with 2 tablespoons of room temperature butter and sprinkle with chopped fresh herbs. Top the orange sweet potatoes with Whipped Feta and Pomegranate Salsa. Top the whipped purple sweet potatoes with blue cheese and toasted walnuts.

trio of orange, white, and purple sweet potato purees

RESOURCES and NOTES

  • Sweet Potatoes. All sweet potatoes in the United States are sweet potatoes, even the vegetables that might be labeled “yams” in the market. True yams are rare in the United States. I used California-grown sweet potatoes grown and processed by Mininger Farms in the San Joaquin Valley, California. 
  • Olive Oil. I used California-based Rosenthal Ranch organic extra virgin olive oil for all of the components of this recipe: Whipped Feta, Pomegranate Salsa and drizzling at the end over the blue cheese and walnuts.
  • Kosher Salt. I use this brand Kosher salt in the dark red box.
  • Whipped Feta. If you don’t have time or energy to make the whipped feta, just use crumbled feta, which by itself is strong and salty. However, since you will have your food processor out for the Whipped Sweet Potatoes, you might as well make the Whipped Feta too. 
  • Pomegranate Salsa. You don’t have to make Pomegranate Salsa just for this dish. You can toss a cup of undressed pomegranate arils onto the whipped sweet potatoes, but know that you will miss the flavors of onion/shallot, and fresh parsley. Just take the extra five minutes to make the Pomegranate Salsa, you will end up putting it on everything, then making it every week until pomegranates go out of season.
  • Blue Cheese. If you are new to blue cheese, try something milder like Gorgonzola, a cow’s milk blue cheese from Italy, or this one, also a cow’s milk blue cheese made in Northern California. If you love blue cheese like I do, you can use a soft, buttery blue cheese like the Gorgonzola and actually whip a few tablespoons into the hot sweet potatoes. 
  • All produce is California-grown, from local Los Angeles farmers’ markets or organic at Whole Foods Market
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