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Pat Tomkins of Sooke, British Columbia shares the recipe for this brightly-colored casserole featuring two kinds of potatoes. “It fits well with any holiday entree,” notes Pat.
Nutritional Facts 3/4 cup equals 152 calories, 4 g fat (2 g saturated fat), 37 mg cholesterol, 229 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Golden Harvest Potato Bake in Taste of Home October/November 2007, p7
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Reviewed on Nov. 06, 2011 by peace2604
I really don't know what this big deal is about these potatoes, I made them and they are gross, had no flavor, and I could not tell you where I had gone wrong, because I followed the recipe to a T. My mom and I were really disappointed for we were really looking forward to these. Don't waste your time making these!
Reviewed on Nov. 05, 2010 by maggieaw
Scrumptious! I will be making this for both Thanksgiving and Christmas. The recipe makes a good amount for a crowd and I really love how it is not syrupy sweet. Delicious mix between mashed potatoes and sweet potatoes- If you must have the marshmallow topped traditional yams- this one most likely wont do- I am excited to have a great savory new side dish! I can always make the regular yams another night!
Reviewed on Feb. 16, 2010 by hucksnanny
Loved this! Not your ordinary mashed 'taters. I might increase the ratios of carrots/potato/sweet potato next time, but delish as it is. Light & fluffy! Thank you
Reviewed on Mar. 21, 2009 by dnaleri
I second L Bostwick's request.
Reviewed on Feb. 10, 2009 by HBcook
Great recipe and not just for Thanksgiving! I reduced the recipe to 4 servings and it worked out great.
Reviewed on Nov. 03, 2008 by L Bostwick
I wish Taste of Home would put which issue their recipes are published in. I save each issue and it would save lots of paper and ink reprinting the recipes out! Please consider.
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