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Mashed Sweet Potatoes with Bleubry
  • Prep
    15 mins
  • Total
    40 mins
  • Serving

Mashed Sweet Potatoes with Bleubry Cheese and Maple Walnuts


Mashed potatoes

  • 4 sweet potatoes, peeled and cut in large cubes
  • 60 ml (4 tbsp) butter
  • Salt and pepper

Maple walnuts

  • 1 ½  cup (375 ml) walnuts
  • ¼ cup (60 ml) maple syrup
  • 1 tsp (5 ml) butter

  • 100g Bleubry cheese
  • Zest of an orange
  • Drizzle of maple syrup
  • Salt and pepper


Maple walnuts
In a medium nonstick frying pan, broil the nuts over medium heat for 8 minutes. Mix halfway through cooking. Add the maple syrup and butter, and keep cooking over low heat for 10 minutes while stirring regularly. The maple syrup should completely coat the walnuts. Place the walnuts on a baking sheet covered with parchment paper and allow to cool down. 

Mashed potatoes
Cook the sweet potatoes in a pot filled with boiling salted water. Cook for approximately 20 minutes, or until tender. Drain and transfer into a food processor with the butter. Mix until you obtain a smooth purée. Adjust the seasoning to taste.

When ready to serve, transfer the mashed potatoes into a bowl. Sprinkle with the caramelized walnuts, the cheese and the orange zest. Drizzle lightly with the maple syrup and season generously with pepper.