SWEENEY POTATOES
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. "Legendary," she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd.
Provided by Sam Sifton
Categories dinner, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
- Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
- Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
- Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes. Sprinkle with parsley before serving, if you'd like.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 478 milligrams, Sugar 3 grams, TransFat 1 gram
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Zoe Curtis
[email protected]I would definitely recommend this recipe to anyone who loves sweet potatoes.
Sakariye Axmed
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The potatoes were absolutely perfect.
Kiran Majhi
[email protected]I've never been a big fan of sweet potatoes, but this recipe changed my mind. They were so delicious!
ThAcker Rajpoot
[email protected]I made this recipe for my family and they loved it! It's a great side dish for any meal.
Md Sajol Islam
[email protected]This recipe is a great way to get kids to eat their vegetables.
Milton Otieno
[email protected]I've tried a few different sweet potato recipes, but this one is by far the best.
Sarah Ntini
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Nabende Francis
[email protected]This recipe is so easy to follow, even for a beginner cook.
Mandy Khan
[email protected]I've made this recipe several times and it's always a hit.
Danny Fatem
[email protected]These potatoes are perfect for a party or potluck.
Celestine Kunakey
[email protected]I love the combination of sweet and savory in this dish.
Reynaldo Alegria
[email protected]This recipe is a great way to use up leftover mashed potatoes.
Shah noor
[email protected]These potatoes were amazing! I will definitely be making them again.
Leya stars
[email protected]I made this dish for a potluck and it was a huge success! Everyone raved about how delicious the potatoes were.
Yahya Uzoo
[email protected]This recipe is a keeper! The potatoes turned out crispy on the outside and fluffy on the inside. The glaze was also very tasty.
Bear Patrick
[email protected]I love this recipe! It's so simple, yet so delicious. The potatoes are always perfectly cooked and the glaze is always spot-on.
M mehtab M mehtab
[email protected]This was a really easy recipe to follow and the end result was amazing! The potatoes were perfectly roasted and the glaze was so flavorful. Will definitely be making this again.
Lafaele Faatea
[email protected]Just made this recipe and it was a hit! Everyone loved the sweet and savory flavors of the dish. I would definitely recommend trying it out if you're looking for something new and delicious.