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 Italian parsley
- 1 teaspoon snipped fresh rosemary or 1/4
teaspoon dried
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 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.
- Cook sweet potatoes and white potatoes
in boiling salted water about 20 minutes until potatoes are tender.
- 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.
- Bake at 350°F (175°C) for 30 minutes
until golden on top.
Makes 6 servings.
Calories 349 kcal Vitamin A 16,047 IU;
Protein 6 gm Potassium 1,367 mg; Fat 9 gm Vitamin C 52 mg; Carbohydrates
61 gm Calcium 530 mg; Cholesterol 4 mg
Recipe and photograph courtesy of North
Carolina Sweetpotato Commission.
