1 large garlic bulb 2 tablespoons olive oil 2 lbs NC Sweet Potatoes peeled and cut into 2-inch pieces 1 lb russet potatoes peeled and cut into 2-inch pieces 1/2 cup butter or margarine cut into pieces 1/3 cup grated Parmesan cheese 3 tablespoons chopped Italian parsley 1 teaspoon snipped fresh rosemary (or 1/4 tsp dried) 1/2 teaspoon salt 1/8 teaspoon coarsely ground pepper
Preparation:
Cut top off garlic bulb and discard. Place garlic bulb, cut side up, in cmall baking dish. Drizzle with olive oil. Bake at 400 F for 30 minutes or until garlic is very soft. Cool; remove garlic cloves. Use oil in baking dish to grease 1 1/2 quart baking dish. Cook sweet potatoes and white potatoes in boiling salted water about 20 minutes until potatoes are tender. Drain and combine potatoes with garlic cloves in large bowl. Mash until smooth. Add remaining ingredients, reserving 1/4 cup Parmesan cheese; blend. Spoon into prepared baking dish. Springle with remaining 1/4 cup Parmesan cheese. Bake at 350 F for 30 minutes until golden on top.
