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Sweet Potatoes Parmesan

Teresa Ambra
Lovely mashed sweet potatoes dish with an Italian cheese blend of 6 cheeses, seasoned with thyme, parsley and rosemary. Gluten free. Amazing taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Veggies/Side Dish/Casserole
Cuisine American
Servings 6

Ingredients
  

  • 3 large sweet potatoes cooked and mashed
  • 2 tbsp. unsalted butter
  • 1/3 cup milk
  • 1 1/2 cups Italian blend cheese: Romano, Asiago, Parmesan, Fontina, Mozzarella and Provolone, divided use
  • 1/2 tsp. thyme plus 2 pinches thyme for garnish
  • 1/2 tsp. rosemary plus 2 pinches rosemary for garnish
  • 1/3 tsp. pepper
  • 1/2 tsp. sea salt or kosher salt
  • 1 tbsp. fresh parsley

Instructions
 

  • Peel and boil potatoes.
  • Drain potatoes.
  • Mash with a potato masher.
  • Add butter, milk, 1 cup cheese, thyme, rosemary, salt and pepper.
  • Stir to combine.
  • Pour into an 8x12” glass baking dish that’s been sprayed with cooking spray.
  • Sprinkle 2 pinches thyme, 2 pinches rosemary, fresh parsley and ½ cup Italian cheese blend over top.
  • Cover with foil.
  • Bake about 15-20 minutes at 350° until heated through.

Notes

NOTE: Preparation time does not include time required to bake sweet potatoes the first time.
© Can’t Stay Out of the Kitchen
Keyword gluten free, parmesan cheese, side dish, sweet potatoes
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