Creamy Un-sweet Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 medium sweet potatoes
• 1/4 cup shredded parmesan cheese
• 4 ounces cream cheese, cut in small cubes (neufchatel or low fat cheese is fine)
• 1/4 cup butter or 1/4 cup margarine
• 1 tablespoon fresh parsley, finely chopped
• 1/8 teaspoon garlic powder
• 2 slices bacon, crisply fried and crumbled

Recipe

• 1 scrub potatoes well; pierce with fork.
• 2 cook on high in microwave 6-8 minutes; actual cooking time may vary with size of potatoes and size of oven.
• 3 cut potatoes open and scoop out cooked flesh into medium mixing bowl. add all other ingredients and mix well, until the cheeses and butter are incorporated, and potatoes are smooth.
• 4 spray a small casserole dish with cooking spray (i use an oblong ceramic baker, so it fits around other dishes). mound the potato mixture in the dish.
• 5 bake in a 325 degree oven for 20-30 minutes (just enough time to rest and carve your turkey!) or until the "peaks" of the potatoes start to brown.
• 6 place a pat of butter on top and serve right out of the baking dish. yumm!
• 7 serving size is for small dollops, as this is how many guests we have at thanksgiving, there's hardly ever any left over, and we have lots of sides.
• 8 to freeze for future use, cook as above. let cool to room temperature, and spoon into zipper freezer bags in the quantity you desire. labeling the freezer bags with contents and quantity before filling is recommended. zip the bags closed and flatten to distibute mixture and "burp" to get rid of any extra air in the bag. best used within 3 months of freezing.