Sweet Potato and Yukon Mash with Parmesan and Sun-dried Tomatoes
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
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- Level: Easy
- Total: 1 hr 15 min
- Active: 20 min
- Yield: 6 servings
Ingredients
Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Mashed Potatoes:
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
Directions
- 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.
