Sweet Potatoes Aligot Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6 servings
Ingredients
  • 2 large (about 2 pounds) sweet potatoes, peeled and cut into 2-inch pieces
  • Kosher salt, to taste
  • 2 pounds Tomme d'Auvergne, rind removed and cheese cut into ½-inch cubes, divided (1 pound Gruyère and 1 pound fresh mozzarella can be substituted)
  • ½ cup heavy cream, warmed
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • 2 garlic cloves, finely grated
  • ½ teaspoon freshly grated nutmeg
  • Freshly ground black pepper, to taste
Directions
  1. In a medium pot, cover the sweet potatoes with 2 inches of cold water. Season liberally with salt and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, 10 to 12 minutes. Drain.
  2. Immediately pass the potatoes through a food mill or ricer, and return them to the pot. Set the pot over low heat and stir in half of the cheese, along with the cream, butter and garlic.
  3. Once the cheese has melted, add the remaining half of cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Stir in the nutmeg, season with salt and black pepper, then serve.