Baked Garlic Sweet Potatoes
A delicious, savory combination of mashed sweet and russet potatoes seasoned with roasted garlic, Parmesan cheese, fresh rosemary and parsley.
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
- Cut top off garlic bulb; discard. Place garlic bulb, cut side up, in small baking dish or ramekin. Drizzle with olive oil. Bake in a preheated oven 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 in a preheated oven at 350°F (175°C) for 30 minutes until golden on top.
Makes 6 servings.
Recipe and photograph courtesy of North Carolina Sweetpotato Commission.