Layered Sweet Potato Bake - ICAP

45 min

Prep Time

30 min

Cook Time

1 hr 15 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

32 1/2

oz

Mashed potatoes, redskin, dry mix

24

oz

Cream cheese

1 1/2

cup

Sour cream

1

tsp

Black pepper, ground

3/4

cup

Parmesan cheese, grated

3/4

cup

Shredded cheddar cheese, low sodium

8

tbsp

Butter, unsalted

2

tbsp

Onion, dehydrated, minced

2

tbsp

Chives, dried

Nutrition Info

40.00 g / 1.43 oz per serving.

Recipe Label

Instructions

1. Prepare instant mashed potatoes according to package directions
2. Mix prepared white potatoes with 12 oz cream cheese, 3/4 cup sour cream, 1/2 tsp black pepper, 1/4 cup parmesan cheese, 1/4
cup cheddar cheese, 4 tbsp butter, 1 tbsp dried minced onion or onion powder, 1 tbsp dried chives - set aside
3. Heat sweet potatoes until hot - drain
4. Add 12 oz cream cheese, 3/4 cup sour cream, 1/2 tsp black pepper, 1/4 cup parmesan cheese, 1/4 c cheddar cheese, 4 tbsp
butter, 1 tbsp dried minced onion or onion powder, 1 tbsp dried chives
5. Mash or whip sweet potato mixture until resembles mashed potatoes - set aside
6. Place 1/2 of the white potatoes into greased full steam table pan - spread into thin layer
7. Place 1/2 of the sweet potatoes on top of the white potatoes - spread into thin layer
8. Repeat both layers
9. Top with 1/4 cup cheddar cheese & 1/4 cup parmesan cheese
10. Bake at 350 F for 25-30 minutes or until layers are heated through
11. Cut pan into pieces for serving so layers are noticeable

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 135 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.