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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.
This recipe is:
Contest Winning
Nutritional 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.
Originally published as Swirled Potato Bake in Country Woman September/October 2005, p37
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Reviewed on May. 09, 2010 by ReneeC___NCalif
Years ago a neighbor passed on a recipe, that in some ways, is similiar to this. It's potatoes & carrots cooked in water & a dry onion soup packet. Then they're mashed w/ sour cream & topped with shredded cheddar cheese. It's become a family favorite & none of us are crazy about cooked carrots! I copied this recipe for future use! :)
Years ago a neighbor passed on a recipe, that in some ways, is similiar to this. It's potatoes & carrots cooked in water & a dry onion soup packet. Then they're mashed w/ sour cream & topped with shredded cheddar cheese. It's become a family favorite & none of us are crazy about cooked carrots!
I copied this recipe for future use!
:)
Reviewed on May. 09, 2010 by JDaniels7878
Delicious!! Great to make ahead and serves a lot of people. This recipe is a keeper!
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