Recipe by Sharon123
Great as a side for the holidays, or really anytime! A little fact: In 1543 DeSoto’s Spanish explorers found SweetPotatoes growing in “Indian gardens” in what became Louisiana. The SweetPotatoes were also cultivated in the Carolina area of North America before the European colonization. Adapted from the North Carolina Sweet Potato Commission.
- 1 large head of garlic
- 2 tablespoons olive oil
- 2 lbs sweet potatoes, peeled and cut into 2-inch pieces
- 1 lb russet potato, peeled and cut into 2-inch pieces
- 1⁄2 cup butter, cut into pieces or 1⁄2 cup margarine
- 1⁄3 cup grated parmesan cheese
- 3 tablespoons chopped Italian parsley
- 1 teaspoon snipped fresh rosemary or 1⁄4 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh coarse ground black pepper
Directions See How It's Made
- Cut top off garlic bulb and discard. Place garlic bulb, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400*F. for 30 minutes or until garlic is really 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 20 minutes or until potatoes are tender. Drain and combine potatoes with garlic cloves in large bowl. 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. for 30 minutes, until golden on top. Enjoy!