Creamy Sweet Potato Rarebit

Tiffany Bannworth


I love the flavor combinations of cheese-mustard and sweet potato-cheese. I figured, why not, and made a dish with all three.

This is both savory and creamy!

It looks like a meringue or souffle is in my near future with all these egg whites. Always cook meals in pairs to use everything you can.

Waste not, want not.



★★★★★ 1 vote

10 Min
30 Min



  • 2
    sweet potatoes
  • 2 c
  • 1/4 stick
  • 5
    egg yolks
  • 2 Tbsp
    olive oil, extra virgin
  • 1/4 c
    white wine
  • 4 Tbsp
    spicy, grainy mustard
  • 1/2 c
    heavy cream or whole milk
  • 1 c
    extra sharp cheddar
  • 1 tsp
    paprika, hot

  • 1
    loaf of european pull apart bread
  • ·
    olive oil for bread
  • ·
    garlic powder
  • ·
    seasoned salt

  • ·
  • ·

How to Make Creamy Sweet Potato Rarebit


  1. Peel and diced sweet potatoes. Boil, in a lidded pot, in the broth of your choice.
  2. When very soft, strain. Reserve broth for soup another time. Add sweet potatoes to food processor. Before blending add mustard, cream, butter, and white wine. Blend well.
  3. In a saucepan on low heat, add olive oil and yolks. Whisk continuously, while slowly raising the heat. When you are to medium-high, add puree and quarter at a time. When all is added and bubbly. Lower heat to medium-low.
  4. Meanwhile, put your bread on a cookie sheet rubbed with olive oil. Then sprinkle olive oil atop and add garlic and seasoned salt to your taste.
  5. Bake bread in the oven at 325F for about 10 minutes.
  6. Back in your saucepan, whisk again. This time adding your cheese and paprika. Whisk until cheese until totally melted and blended smoothly.
  7. Take bread out of the oven and plate it. Take a ladle of sauce and sprinkle flax seeds and parsley. I served mine with Fire Roasted Tomato Beef Hash.

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