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Baked Sweet-and-Savory Mashed Potatoes

Southern Living NOVEMBER 2002

  • Yield: 6 to 8 servings

Ingredients

  • 3 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
  • 1 tablespoon salt, divided
  • 1 (29-ounce) can sweet potatoes in syrup, drained and mashed
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 6 bacon slices, cooked and crumbled
  • 3/4 cup light sour cream
  • 2/3 cup chicken broth
  • 1/2 teaspoon pepper
  • Garnish: crumbled bacon

Preparation

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 30 minutes or until tender. Drain.

Return potatoes to Dutch oven. Add sweet potatoes and cream cheese; mash until smooth with a potato masher. Stir in bacon, next 3 ingredients, and remaining 2 teaspoons salt. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Bake, uncovered, at 350° for 20 minutes. Garnish, if desired.

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Baked Sweet-and-Savory Mashed Potatoes recipe

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