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


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sweet potatoes
2 c
1/4 stick
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


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



How to Make Creamy Sweet Potato Rarebit


  • 1Peel and diced sweet potatoes. Boil, in a lidded pot, in the broth of your choice.
  • 2When 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.
  • 3In 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.
  • 4Meanwhile, 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.
  • 5Bake bread in the oven at 325F for about 10 minutes.
  • 6Back in your saucepan, whisk again. This time adding your cheese and paprika. Whisk until cheese until totally melted and blended smoothly.
  • 7Take 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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