Sweet Potato Puree with Goat Cheese & Truffle Oil

Goat cheese and truffle oil add rich flavors to the humble sweet potato.

2 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 ounces soft fresh goat cheese (such as Montrachet), crumbled
2 tablespoons (1/4 stick) butter
1 teaspoon white truffle oil*

Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil.

Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.

*Available at Italian markets, specialty foods stores and some supermarkets nationwide.

6 servings

Bon Appetit

Pasta with Goat Cheese & Asparagus

1 pound asparagus
2 tablespoons chives, chopped
1 pound fettuccine
5 ounces plain goat cheese
2 tablespoons butter
salt & pepper to taste

Scrape and trim the asparagus. Slice into 1/4 inch lengths. In a kettle bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Drain the pasta.

Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives, salt & pepper. Pour in the reserved water. Toss well and serve.