Sweet Potatoes Aligot Recipe

Mashed sweet potatoes meet 2 pounds of melty cheese

Originating from the Midi-Pyrénées in the South of France, pommes aligot is the whipped potato-fondue hybrid taking over your Instagram feed. Combining melted cheese with velvety potatoes allows the mixture to stretch like mozzarella and makes for incredible texture and flavor. In this version, we use sweet potatoes for a spin on the classic side dish and add grated nutmeg for warmth.

Adding the cheese in two batches is key to a smooth aligot. This allows the cheese to melt faster and results in a smoother consistency. Now, just make sure you get a 'gram before it disappears.

Check out our recipe for classic pommes aligot.

Recipe from the Tasting Table Test Kitchen

Sweet Potatoes Aligot
4.9 from 44 ratings
A play on the classic French pommes aligot, this recipe uses sweet potatoes for a rich and cheesy potato purée with the perfect hint of sweetness.
Prep Time
Cook Time
Total time: 30 minutes
  • 2 large (about 2 pounds) sweet potatoes, peeled and cut into 2-inch pieces
  • Kosher salt, to taste
  • 2 pounds Tomme d'Auvergne, rind removed and cheese cut into ½-inch cubes, divided (1 pound Gruyère and 1 pound fresh mozzarella can be substituted)
  • ½ cup heavy cream, warmed
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • 2 garlic cloves, finely grated
  • ½ teaspoon freshly grated nutmeg
  • Freshly ground black pepper, to taste
  1. In a medium pot, cover the sweet potatoes with 2 inches of cold water. Season liberally with salt and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, 10 to 12 minutes. Drain.
  2. Immediately pass the potatoes through a food mill or ricer, and return them to the pot. Set the pot over low heat and stir in half of the cheese, along with the cream, butter and garlic.
  3. Once the cheese has melted, add the remaining half of cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Stir in the nutmeg, season with salt and black pepper, then serve.
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