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Two-Potato Swirls Recipe

Photo by: Taste of Home Two-Potato Swirls Recipe

Here's a great way to serve yams to those who think they don't like them. You can make this dish ahead and simply reheat it before serving.

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Two-Potato Swirls Recipe

Prep: 55 min. Bake: 25 min.

Yield: 7-8 Servings

55 25 80

Ingredients

3 large russet potatoes, peeled and quartered
3 medium sweet potato, peeled and quartered
1 package (3 ounces) cream cheese, softened
2 to 8 tablespoons milk
2 tablespoons butter, divided
2 tablespoons orange juice
1 tablespoon honey

Directions

Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes until tender.
Drain russet potatoes and place in a large bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed.
Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter.
Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side.
Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350° for 25-30 minutes or until heated through and tops are lightly browned. Yield: 7-8 servings.

Originally published as Two-Potato Swirls in Reminisce May/June 2005, p48

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