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Swirled Potato Bake

Potato lovers 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. —Mary Ann Dell, Phoenixville, Pennsylvania
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    7 servings


  • 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.
Nutrition Facts
3/4 cup: 369 calories, 16g fat (10g saturated fat), 49mg cholesterol, 661mg sodium, 49g carbohydrate (14g sugars, 5g fiber), 8g protein.

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  • bronesski
    May 7, 2013

    No comment left

  • ReneeC___NCalif
    May 9, 2010

    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!   :)

  • JDaniels7878
    May 9, 2010

    Delicious!! Great to make ahead and serves a lot of people. This recipe is a keeper!