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Swirled Potato Bake Recipe

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This recipe for Swirled Potato Bake is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb. sweet potatoes, peeled and cubed
2 1/2 lb. Yukon Gold potatoes, peeled and cubed
1 1/2 cups milk, divided
1 pkg. (8 oz.) cream cheese, softened, divided
2 Tbsp. butter, divided
2 green onions finely chopped
1 1/2 tsp. salt, divided
1/4 tsp. pepper
1/2 tsp. dried thyme
Directions:
Directions:
Place the sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or just until tender.
Meanwhile, place the Gold potatoes in another large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with 3/4 cup milk, half of the cream cheese and 1 Tbsp. butter Add the onions 3/4 tsp. salt and pepper; mix well. Spoon into a greased 13 in. x 9 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, at 350º for 25-30 minutes or until heated through.)
Number Of Servings:
Number Of Servings:
7

 

 

 

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