An incredibly delicious, savory combination of mashed sweet and russet potatoes seasoned with a copious amount of roasted garlic, butter, Parmesan cheese, fresh rosemary and parsley.

Baked Garlic Sweet Potatoes

1 large garlic bulb

2 tablespoons olive oil

2 pounds sweet potatoes, peeled and cut into 2-inch pieces

1 pound russet potatoes, peeled and cut into 2-inch pieces

1/2 cup butter or margarine, cut into pieces

1/3 cup freshly grated Parmesan cheese - divided use

3 tablespoons chopped flat-leaf parsley

1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried

1/2 teaspoon salt

1/8 teaspoon coarsely ground pepper

1. Cut top off garlic bulb; discard. Place garlic bulb, cut side up, in small baking dish or ramekin. Drizzle with olive oil. Bake at 400°F (205°C). for 30 minutes or until garlic is very soft. Cool; remove garlic cloves. Use oil in baking dish to grease 1 1/2 quart baking dish.
2. Cook sweet potatoes and white potatoes in boiling salted water about 20 minutes until potatoes are tender.
3. Drain and combine potatoes with garlic cloves in large bowl of electric mixer. Mash until smooth. Add remaining ingredients, reserving 1/4 cup Parmesan cheese; blend. Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake at 350°F (175°C) for 30 minutes until golden on top.

Makes 6 servings.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.