Save on Pinterest

Swirled Potato Bake

Total Time

Prep: 35 min. Bake: 25 min.

Makes

7 servings

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
Swirled Potato Bake Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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.

Recommended Video