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Swirled Potato Bake Recipe

Photo by: Taste of Home

Potato lovers will go crazy for this delicious bake from my mother-in-law. The creamy combination of Yukon Golds and sweet potatoes goes well with poultry or roasts. This recipe tastes great reheated, although leftovers are rare.

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7 Servings
Prep: 35 min. Bake: 25 min.

Ingredients

2-1/2 pounds sweet potatoes, peeled and cubed
2-1/2 pounds Yukon Gold potatoes, peeled and cubed
1-1/2 cups milk, divided
1 package (8 ounces) cream cheese, softened, divided
2 tablespoons butter, divided
2 green onions, finely chopped
1-1/2 teaspoons salt, divided
1/4 teaspoon pepper
1/2 teaspoon dried thyme

Directions

Place the sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or just until tender.
Meanwhile, place the Yukon Gold potatoes in another large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with 3/4 cup milk, half of the cream cheese and 1 tablespoon butter. Add the onions, 3/4 teaspoon salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish.
Drain sweet potatoes; mash with the thyme and remaining milk, cream cheese, butter and salt. Spread over potato mixture. Cut through layers with a knife to swirl. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 7 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 411 calories, 16 g fat (10 g saturated fat), 52 mg cholesterol, 680 mg sodium, 56 g carbohydrate, 5 g fiber, 10 g protein.

Swirled Potato Bake published in Country Woman September/October 2005, p37

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