This sweet-and-salty blend is a delicious way to obtain vitamin A, an important nutrient for eye health. It also fulfills Russ Wall's desire for simple dishes he can prepare and the Dickinsons' request for ways to work different vegetables into their diet.
2 pounds sweet potatoes
1 cup fat-free sour cream, divided
1/4 cup packed brown sugar
1/4 cup butter, divided
1 teaspoon kosher salt, divided
1/4 teaspoon ground cinnamon
1 (22-ounce) bag frozen mashed potatoes (such as Ore-Ida)
2 1/4 cups fat-free milk
1/2 teaspoon black pepper
How to Make It
Pierce sweet potatoes with a fork; arrange in a circle on paper towels in microwave. Microwave at high 12 minutes or until tender, rearranging potatoes after 6 minutes. Let stand for 5 minutes. Peel potatoes; mash. Add 1/2 cup sour cream, sugar, 2 tablespoons butter, 1/2 teaspoon salt, and cinnamon, stirring until blended. Keep warm.
Heat mashed potatoes in a large microwave-safe bowl according to package directions, omitting salt and fat. Add milk, remaining 1/2 cup sour cream, remaining 2 tablespoons butter, remaining 1/2 teaspoon salt, and pepper, stirring to combine. Spoon sweet potato mixture over mashed potatoes, swirling with a spoon. (Do not blend in completely.)