Wisconsin Blue Cheese Sweet Potato Salad
3 large sweet potatoes (about 3 pounds), peeled, cut into 3/4-inch cubes
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup sour cream
1/2 cup mayonnaise
1 cup (6 ounces) Wisconsin Blue Cheese, crumbled
2-3 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
3 tablespoons red onion, finely chopped
Salt and pepper, to taste
Preheat oven to 425°F.
Place sweet potatoes and garlic in large roasting pan. Drizzle with olive oil and toss to coat. Roast 25 to 30 minutes until potatoes are cooked but firm, stirring occasionally. Cool.
Meanwhile, combine remaining ingredients in a large bowl. When cook, add potatoes and mix well. Serve at room temperature or refrigerate.
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