Sweet Potatoes Aligot

Mashed sweet potatoes meet 2 pounds of melty cheese
42 Ratings
100% would make again
Sweet Potatoes Aligot Recipe
Photo: Michelle Sun/Tasting Table 

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.

Sweet Potatoes Aligot

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

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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