Sweet Potato Puree with Goat Cheese and Truffle Oil – 6 servings
2 ½ lbs. red skinned sweet potatoes, peeled, cut into 1 ½” pieces
4 oz. soft fresh goat cheese, crumbled
2 T. butter
1 t. OLIVE MILL white truffle oil
Cook sweet potatoes in large pan of salted water until tender, about 15 minutes. Drain. Transfer to food processor, add cheese, butter and truffle oil.
