"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Sweet & Savory Mashed Potatoes Recipe

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This recipe for Baked Sweet & Savory Mashed Potatoes, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 4072 -- Tim Duitsman
Added: Monday, March 6, 2006


3 lbs. - baking potatoes, peeled & cut into 1 inch pieces
1 T. - salt, divided
1 (29 oz.) can - sweet potatoes in syrup, drained & mashed
1 (8 oz.) pkg. - 1/3 less fat cream cheese, softened
6 slices - bacon, cooked & crumbled
c. - light sour cream
2/3 c. - chicken broth
tsp. - pepper

3 slices - bacon, crumbled

Bring potatoes, 1 tsp. salt and water to a boil in a Dutch oven (cover pot). Cook 30 minutes or until potatoes are tender. Drain.

Return potatoes to Dutch oven. Add sweet potatoes and cream cheese; mash until smooth with a potato masher. Stir in bacon, sour cream, chicken broth, pepper and remaining 2 tsp. salt. Spoon mixture into a lightly greased 11 x 7 baking dish. Bake, uncovered, at 350 for 20 minutes. Garnish with crumbled bacon, if desired.




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