• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 large whole garlic bulb
  • 2 tablespoons olive oil
  • 1-1/2 pounds red potatoes, peeled and cubed
  • 1-1/2 pounds sweet potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1/2 teaspoon dried rosemary, crushed
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste


  • Remove papery outer skin from garlic (do not peel or separate cloves).
  • Brush with oil.
  • Wrap bulb in heavy-duty foil.
  • Bake at 425° for 30-35 minutes or until softened.
  • Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°.
  • Place red and sweet potatoes in separate saucepans; cover with water.
  • Bring to a boil.
  • Reduce heat; cover and cook for 15-20 minutes or until very tender.
  • Drain.
  • Place both potatoes in a large mixing bowl.
  • Add the milk, butter, rosemary, roasted garlic and reserved oil.
  • Stir in Parmesan cheese, salt and pepper.
  • Transfer to a greased 1-1/2-qt. baking dish.
  • Cover and bake for 25-30 minutes or until heated through.
  • Yield: 6-8 servings


The best of both:

Sweet & Red Potatoes

Categories: Potato  Side Dish 

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