Roasted sweet potatoes and sun-dried tomatoes join forces with Parmesan mashed potatoes.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 large sweet potatoes, peeled and cubed
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 pounds Yukon gold potatoes, unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup grated Parmesan
- 1/2 cup chopped sun-dried tomatoes
Instructions
- For the roasted sweet potatoes: Preheat the oven to 350 degrees F.
- Put the sweet potato cubes on a baking sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender, about 45 minutes.
- For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Parmesan, sun-dried tomatoes and 2 teaspoons salt; season with pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 422 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 53 mg |
| Sodium | 668 mg |
| Serving Size | 1 of 6 servings |
| Calories | 422 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 53 mg |
| Sodium | 668 mg |