| 1. |
Peel, dice and boil white potatoes and 1 teaspoon salt until tender. Drain. |
| 2. |
Meanwhile drain canned sweet potatoes in syrup. Return potatoes to pan, add sweet potatoes and softened cream cheese. |
| 3. |
Mash until smooth with a potato masher. |
| 4. |
While potatoes are boiling, cook and crumble bacon. Add bacon and next 3 ingredients to potato mixture. Add 1-2 teaspoons of salt. Mix well. |
| 5. |
Spoon mixture into a lightly greased 11 x 7" baking dish. |
| 6. |
Bake uncovered at 350° F (175° C) for 20 minutes. |
| 7. |
Note: based on recipe in Cooking Light magazine. If you are watching your salt intake, you may reduce or eliminate the salt. |
