Saturday, March 20, 2010

Layered Sweet Potato Bake

The only time growing up I ever ate sweet potatoes was at Thanksgiving with marshmallows on them and they were so sweet it almost made you feel sick. I've since discovered eating them like a regular potato tastes so much better (although I do have a few sweet crunchy recipes I love as well) and they are heathier than white potatoes. This is a fun mix of both potatoes. You can use flavored cream cheese spread in place of sour cream and lipton onion soup mix. Save the skins on the white potatoes- up next are crunchy potato skins followed by mile-high biscuits...

4 white potatoes
2 sweet potatoes
1/2 cube butter
2-3 tablespoons lipton onion soup mix
1 cup sour cream (or 8oz cream cheese)
1/2 cup grated cheese (mozzarella or parmesan)
1/4 teaspoon black pepper
1/2 teaspoon salt
1-2 tablespoons milk
1/2 cup French's fried onions (optional)

Cook and peel potatoes (microwave, bake or boil). Preheat oven to 375 degrees. In one bowl mash white potatoes, add 1/4 cube butter, 1-2 tablespoons lipton onion soup mix, 1/2 cup sour cream or 1/2 package cream cheese, 1/4 grated cheese, 1/8 teaspoon pepper, 1/4 teaspoon salt, 1-2 tablespoons milk, mix until potatoes are smooth and creamy. In a separate bowl mash sweet potatoes with remaining ingredients (except cheese and fried onions). Spread the potatoes in layers in a small casserole dish. Top with remaining cheese and fried onions. Bake for 15-20 minutes. Print Friendly and PDF
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