Sweet Potato and Yukon Mash with Parmesan and Sun-dried Tomatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 422
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 11
- Cholesterol
- 53
- Sodium
- 668
- Total: 1 hr 15 min
- Active: 20 min
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.