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Ingredients
- 4 yellow-fleshed potatoes, (about 1-1/2 lbs/750 g)
- 2 sweet potatoes, (about 2 lbs/1 kg)
- 3 cloves garlic
- Salt
- 1 cup (250 mL) milk
- 1/2 tsp (2 mL) pepper
- 1/2 cup (125 mL) sour cream or
- plain Greek yogurt, divided
- 1/2 cup (125 mL) fresh whole wheat bread crumbs
- 1/2 cup (125 mL) shredded aged Cheddar or
- Swiss cheese
- 2 tbsp (30 mL) chopped fresh parsley
Details
Servings 1
Adapted from dairygoodness.ca
Preparation
Step 1
Peel yellow and sweet potatoes and cut into chunks (keep separate). Combine yellow potatoes, garlic and 1/2 tsp (2 mL) salt in one saucepan; add cold water to cover. Repeat with sweet potatoes and 1/2 tsp (2 mL) salt in another saucepan. Bring both pans to a boil over high heat. Reduce heat and boil gently for 10 to 15 min or until fork tender. Drain; return potatoes to pans.
Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk and pepper. Heat over medium heat on stovetop or on Medium (50%) power in microwave until steaming, for about 3 min.
Butter an 11 x 7-inch (28 x 18 cm) or 8-inch (20 cm) square glass baking dish.
Mash yellow potatoes and garlic while gradually adding 3/4 cup (175 mL) of the warmed milk, half of the sour cream and 1/4 tsp (1 mL) salt. Spread into baking dish. Mash sweet potatoes while gradually adding remaining warmed milk, remaining sour cream and 1/4 tsp (1 mL) salt. Spoon on top of yellow potatoes and gently spread to cover. (Can be cooled, covered and refrigerated up to 2 days).
If casserole has been refrigerated, preheat oven to 350°F (180°C). Cover baking dish with foil and bake for 45 min to 1 hr or until heated through.
Preheat broiler. In a bowl, combine bread crumbs, cheese and parsley; sprinkle over hot potatoes in dish. Broil for about 3 min or until topping is crisp and golden.
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