Cheesy Sweet and Savory Spuds |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I didn't think that I would like this because I'm not a sweet potatoe eater. But, this is actually very good. It's a must try. This recipe was submitted by Kat Ingredients:
6 yukon gold potatoes, peeled and cubed |
2 sweet potatoes, peeled and cubed |
2 tablespoons butter |
1/2 cup heavy cream |
1 tablespoon chicken bouillon granule |
1 2/3 tablespoons brown sugar |
2 teaspoons black pepper |
2 cups shredded monterey jack cheese |
Directions:
1. Place the potatoes and sweet potatoes in a large pot with enough water to cover.
2. Bring to a boil.
3. Cook about 15 minutes, until tender but firm Preheat the oven broiler.
4. In a large bowl, mash the potatoes.
5. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar and pepper.
6. Transfer the mixture to a medium baking dish.
7. Top with Monterey Jack cheese.
8. Broil uncovered in the preheated oven for 10 minutes, or until the cheese is melted and lightly browned.
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