Baked Garlic Sweet Potatoes

Makes 6 servings

1 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
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.

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