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For Electric Cooperative Members

1 3/4 pounds russet potatoes
1 clove garlic, minced
1 1/2 teaspoons salt
1 can (14.5 ounces) sweet potatoes in syrup, drained, crushed, and mashed
1 package (4 ounces) low-fat cream cheese, softened
3 slices bacon, cooked and crumbled
1/2 cup light sour cream
1/3 cup chicken broth
1/4 teaspoon black pepper

Preheat oven to 350 degrees. Boil russet potatoes with garlic until tender; drain. Add remaining ingredients. Beat with mixer until blended. Pour into greased 9-inch square baking dish. Bake, uncovered, for 20 minutes.

Servings: 10. Serving size: 1 cup. Per serving: 168 calories, 5.1 g protein, 4 g fat, 28.1 g carbohydrates, 2.8 g dietary fiber, 458 mg sodium, 0.8 g sugars, 12 mg cholesterol

Joanne Knight, Karnes and Medina electric cooperatives