Ingredients1 h 10 m servings 256 cals
- Heat oven to 375 degrees F. Place white and sweet potatoes in separate bowls. Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
- Stir half of the Parmesan cheese into bowl of white potatoes. Stir half of the Cheddar cheese into bowl of sweet potatoes. Alternately layer half each of the white potato mixture and sweet potato mixture in a 2-liter clear glass casserole dish. Repeat layers.
- Bake 15 minutes; sprinkle with remaining cheeses, continue baking 5 minutes or until cheeses are melted.
- Make Ahead: Assemble casserole as directed. Do not add the cheese topping. Cover and refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, uncover and bake casserole as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.
Per Serving: 256 calories; 8.3 g fat; 41.5 g carbohydrates; 6.4 g protein; 20 mg cholesterol; 217 mg sodium. Full nutrition
ReviewsRead all reviews 8
Very nice change in place of regular mashed potatoes. Simple recipe, but quite tasty! Only change was that I doubled the amount of cheese called for. Otherwise perfect! I made this a few hours a...
Great recipe. Made it just as written, with the exception that I baked the potatoes instead of boiling them. Gave the sweet potatoes full flavour. Prepared it the night before X mas, covered an...
Made this the night before, refrigerated until the next night and it came out amazing! Definitely keeping this recipe.
I really liked it. I made it healthier with everything fat free and still good. Thank you