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Swirled Potato Bake

Swirled Potato Bake
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.
7 ServingsPrep: 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.
© Taste of Home 2013

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Swirled Potato Bake (continued)

Nutrition Facts: 3/4 cup equals 369 calories, 16 g fat (10 g saturated fat), 49 mg cholesterol, 661 mg sodium, 49 g carbohydrate, 5 g fiber, 8 g protein.
© Taste of Home 2013