Title: Mashed Sweet Potatoes with Roasted Garlic
Categories: Side Vegetable
Yield: 12 Servings

5	lb	Garnet yams (about 8 large)
2		Garlic heads
1	ts	Olive oil
1	c	Butter
1	c	Pamigiano reggiano cheese; grated (more if desired)
1	c	Milk
2	c	Turkey or chicken broth: up to 3 cups if necessary
		Salt
		Freshly ground pepper - lots

Preheat oven to 400 degrees. Place yams right on the rack and roast for about 1-1/2 to 2 hours, turning occasionally, until very soft. Meanwhile, cut about 1/2 inch off the pointy ends of the garlic heads, cutting into the tips of the cloves. Wrap the garlic heads in aluminum foil, leaving th cut ends exposed. Drizzle the olive oil into the cut ends. Place, cut ends up, on the oven rack and toast for about 1 hour, util lthe garlic is browned on the cut end and very soft. Remove frm oven and set aside to cool. Remove the yams. They should be mushy all the way through; if not, microwave on high for 2 to 5 minutes until soft. When yams are cool enough to handle, pull off the skins with your fingers. Unwrap garlic and pinch cloves out through cut side. Pass the yams and the garlic through a food mill or potato ricer. Other wise mash with a potato masher. Add butter, cheese and milk. Add enough broth until the yams achieve a light consistency. Season well with salt andpepper. Add more cheese or liquids as desired. Keep warm or reheat in microwave. Serves 10 to 12. NOTE: You can make this recipe using russet potatoes and increasing the amounts of milk and broth. Mashed baked potatoes are heavenly ---they just require more added liquid! From The Denver Post Food Section 11/15/95

Formatted for MM by Pegg Seevers ll/24/95

From: Pseevers

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