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.
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