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Moldy Cheese Day – Sweet potatoes with blue cheese and pecans

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(KTVI) - It's Moldy Cheese Day! Lisa Hautly, from Hautly Cheese Company, stirred up a great dish for Tim Ezell.

Do not fear the mold – it makes many cheese tasty, like blue cheese, camembert, gorgonzola and stilton.

Headquartered in St. Louis, Missouri, Hautly Cheese Company has been providing rich, flavorful cheeses to grocery stores and delis for nearly 80 years.

Find out more: hautly.com

Sweet Potatoes with Blue Cheese and Pecans

3 pounds sweet potatoes (about 6)
3/4 cup (1 1/2 8-ounce packages) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into 1" cubes, room temperature
Kosher salt, freshly ground pepper
1/4 cup mild blue cheese
1/4 cup store-bought candied pecans

Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, about 1 hour. Let cool slightly.

Remove skins and transfer sweet potatoes to a large heavy saucepan over low heat. Add cream cheese and butter. Mash until well blended and creamy. Season with salt and pepper. Stir over low heat until hot.

Spoon into a warm serving dish and garnish with cheese and pecans.