Makes 6 servings1 large garlic bulb 2 Tbsp olive oil 2 lbs sweet potatoes 1 lb russet potatoes 1/3 c butter 1/2 c grated parmesan cheese, divided 3 Tbsp. chopped Italian parsley 1 tsp minced fresh rosemary Salt and pepper, to taste 1. Cut top off garlic bulb; discard. Place garlic, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks. 2. Use oil from baking dish to grease 1 1/2- quart casserole. Boil peeled and chunked sweet potatoes and white potatoes in salted water 20 minutes, or until tender. Drain. 3. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend. 4. Spoon into oiled casserole. Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top.