Step 1

Bring a large saucepan of water to a boil. Add the sweet potatoes. Cook until tender, 20 minutes. Drain and transfer to a food processor.

Step 2

Meanwhile, in a small saucepan, simmer the cream and butter over medium heat; add to the food processor with the blue cheese and cream cheese. Puree until smooth; season with salt.

Step 3

Serve these mashed potatoes with Stephanie Izard's Slow-Cooker Coconut Beef Cheeks (below) for a not-your-average meat-and-potatoes dinner.