Baked Sweet & Savory Mashed Potatoes
- Ready In:
- 3 1⁄2 lbs baking potatoes, peeled and cut into 1 inch pieces
- 1 tablespoon salt, divided
- 1 (16 ounce) can sweet potatoes in syrup, drained & mashed
- 1 (8 ounce) package cream cheese, softened
- 6 slices bacon, cooked and crumbled
- 3⁄4 cup sour cream
- 2⁄3 cup chicken broth
- 1⁄2 teaspoon pepper
- crumbled bacon, to garnish
- Bring potatoes, 1 teaspoon salt, and water to cover to a boil. Cook 30 minutes, or until tender. Drain.
- Return potatoes to pan. Add sweet potatoes and cream cheese. Mush until smooth with potato masher. Stir in bacon, next 3 ingredients, remaining 2 teaspoons of salt.
- Spoon mixture into lightly greased 11x7-inch baking dish. Bake uncovered at 350°F for 20 minutes.
- Garnish with the rest of the bacon.
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I've made this many times for potluck dinners and at home. We always enjoy it. It is great for those times when you can't decide between mashed or sweet potatoes, and a refreshing change from the sickeningly-sweet sweet potato casseroles. I would never use this much salt in a dish for health reasons, but otherwise make it according to the original recipe.
I got this out of my cookbook Southern living Reader's Favorite Recipes, and made the other day for the first time. My mother hates sweet potatoes, but even she ate these. My picky son went back for seconds! You don't really taste them in this -- they just add a hint of sweetness to the mix. The other ingredients jazz it up so this makes kind of gourmet mashed potatoes. I found that I didn't need to bake it -- an extra step you can omit. Definitely a keeper that I will be making at the holidays in years to come!
I can't believe no one has rated this recipe. It is OUTSTANDING. I was thumbing through a Southern Living Cookbook called "Reader's Favorites" when I saw this recipe. The cookbook was 34.95, so I wanted to check Zaar and see if it was here and I found your recipe posting. Thank you, thank you, thank you. It is sublime. My family loved it and we are going to make this a regular at future Thanksgiving dinners. I didn't weigh my potatoes, but I used 3 very large russets. When I added the 15 oz can of sweet potatoes, the proportion did not seem right so I added 1 more can of sweet potatoes and it came out perfect. I also used reduced fat sour cream and light cream cheese and it was still fabulous. Thanks for posting this is a MUST try recipe everyone, it will make you change your mind about sweet potatoes if you don't like them. :)