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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.


  • 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


  • Place sweet potatoes in a large saucepan; cover with water. Bring to
  • a boil. Reduce heat; cover and cook 20-25 minutes or just until
  • tender.
  • Meanwhile, preheat oven to place 350°. Place Yukon Gold potatoes
  • in another large saucepan; cover with water. Bring to a boil. Reduce
  • heat; cover and cook 15-20 minutes or until tender. Drain; mash with
  • 3/4 cup milk, half of the cream cheese and 1 tablespoon butter. Add
  • onions, 3/4 teaspoon salt and pepper; mix well. Spoon into a greased
  • 13x9-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, 25-30 minutes or
  • until heated through. Yield: 7 servings.

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Swirled Potato Bake (continued)

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.