3 medium sweet potatoes (not yams), peeled and cubed
1 cup plus another 1/4 cup grated fontina and parmesan cheese mixture
1/4 cup low or non-fat sour cream
2 tablespoons butter or non-hydrogenated margarine
garlic powder
salt
Place the cubed sweet potatoes in cold water and bring to boil. Salt the boiling water to taste. Simmer for about 20 minutes or until the potatoes are done. Drain and put back into pan. Let the potatoes sit for a minute or two to allow the moisture to evaporate.
Add 1 cup of the cheese mixture, sour cream, butter and a dash of garlic powder to the potatoes. Mash until smooth. Pour the potato mixture into a butter casserole. Sprinkle with the remaining 1/4 cup of cheese and put it under a hot broiler for a few minutes until the cheese is brown. Makes about 4 servings.
Wow, Lori. I am impressed! These sound really, really yummy!
Sweet potatoes are my favorite vegetable — au gratin sounds delicious. I’ll have to make it and have a guest over to enjoy it!
I know my mother would adore this. I must test out my culinary skills again soon. Sounds delicious.