6-8 servings

Ingredients:

• 2 cups mashed Sweet Potatoes (for best results use a mix of Japanese and Beauregards)
• 1 (8 oz.) package low fat cream cheese, softened (use less if you are using Japanese Sweet Potatoes)
• 1/4 cup milk
• 2 eggs
• 1/2 cup sliced green onion
• 1/2 tsp. basil
• 1/2 tsp. thyme
• 1/2 tsp. grated lemon zest
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Sour Cream , for garnish

Fresh sprig thyme or parsley, for garnish

 Preparation:

• Preheat oven to 350 degrees F. Place all ingredients in a mixing bowl and blend with electric mixer at medium speed until well combined. Then beat on high until light and fluffy, about 1 minute. Spoon mixture into a greased oven-to-table casserole dish. Bake uncovered for 35 to 45 minutes or until a knife inserted in center comes out clean. Cool 2 to 3 minutes. Garnish with a dollop of sour cream and a sprig of fresh thyme or parsley. Serve immediately.