Peel and cut sweet potatoes into chunks (about 1 lb or 450g).

Peel and cut red potatoes into chunks (about 1 lb or 450g).

Cook potatoes in boiling water in a large saucepan for 15-20 minutes, or until tender.

Drain the potatoes thoroughly.

Return potatoes to the saucepan.

Add 1/4 cup Philadelphia Light Cream Cheese Product to the potatoes.

Mash the potatoes until the cream cheese is blended in.

Gradually add 1/2 cup 25%-less-sodium chicken broth, continuing to mash until desired consistency is reached.

Cook 4 slices of reduced-sodium bacon until crispy, crumble, and stir into the mashed potatoes.

Serve hot.