Stephanie Izard's Sweet Potato Puree with Blue Cheese and Brown Sugar Walnuts

1 . Stage

Space two racks evenly apart in the oven and preheat to 350 degrees. Spread out potatoes, garlic, and butter in a 13x9-inch baking dish. Pour 1/2 cup water over potatoes and season with salt and pepper. Cover the dish tightly with foil, transfer to the top rack in the oven, and bake for 1 hour or until the potatoes are very soft.

2 . Stage

While the potatoes cook, whisk egg white in a medium mixing bowl until frothy. Add sugar and salt and whisk again to combine. Add walnuts and stir to coat well. Spread the nuts out on a baking sheet covered with parchment paper or a silicon liner, or use a nonstick baking sheet. Transfer to the lower rack in the oven, and bake for 10-12 minutes. Remove and gently mix nuts around on the sheet pan, scraping the sugar from the bottom. Let nuts cool while the potatoes finish baking and then roughly chop them before serving.

3 . Stage

When the potatoes are done, remove them from the oven and add the blue cheese. Transfer them in batches to a blender and puree until very smooth, adding the 1/4 cup of water as needed. Season with additional salt and pepper to taste. To serve, scoop the potatoes into a serving dish and top with chopped candied walnuts.