TWO-POTATO SWIRLS
Here's a great way to serve yams to those who think they don't like them. You can make this dish ahead and simply reheat it before serving.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 7-8 servings.
Number Of Ingredients 7
Steps:
- Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes until tender., Drain russet potatoes and place in a large bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. , Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter., Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side. , Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350° for 25-30 minutes or until heated through and tops are lightly browned.
Nutrition Facts :
TWO AND TWO POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes.
- Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside.
- Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.
- Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.
TWO-POTATO SWIRLS
Here's a great way to serve yams to those who think they don't like them. You can make this dish ahead and simply reheat it before serving.
Provided by Allrecipes Member
Time 1h20m
Yield 7
Number Of Ingredients 7
Steps:
- Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes until tender.
- Drain russet potatoes and place in a large mixing bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter.
- Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side.
- Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350 degrees F for 25-30 minutes or until heated through and tops are lightly browned.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 50.7 g, Cholesterol 22.4 mg, Fat 7.8 g, Fiber 6.4 g, Protein 5.9 g, SaturatedFat 4.9 g, Sodium 124.2 mg, Sugar 8.4 g
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
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 7 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 661mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 5g fiber), Protein 8g protein.
TWO-POTATO SWIRLS
Here's a great way to serve yams to those who think they don't like them. You can make this dish ahead and simply reheat it before serving.
Provided by Allrecipes Member
Time 1h20m
Yield 7
Number Of Ingredients 7
Steps:
- Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes until tender.
- Drain russet potatoes and place in a large mixing bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter.
- Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side.
- Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350 degrees F for 25-30 minutes or until heated through and tops are lightly browned.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 50.7 g, Cholesterol 22.4 mg, Fat 7.8 g, Fiber 6.4 g, Protein 5.9 g, SaturatedFat 4.9 g, Sodium 124.2 mg, Sugar 8.4 g
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- Peel and quarter potatoes. In separate saucepans cook white potatoes and sweet potatoes or yams in a small amount of boiling salted water, covered, about 20 minutes or until potatoes are tender. Drain.
- In a small mixer bowl beat hot white potatoes with an electric mixer on low speed until almost smooth. Add 1 tablespoon of the margarine or butter and all the milk. Continue beating until light and fluffy. Transfer to another bowl.
- In same mixer bowl beat hot sweet potatoes with an electric mixer on low speed until almost smooth. Add remaining margarine or butter, the orange juice, and honey. Continue beating until light and fluffy.
- Spray a large shallow baking or oval casserole dish,or baking sheet with nonstick spray coating. Spoon white potato mixture along one side of a decorating bag fitted with a large star tip. Spoon sweet potato mixture along other side of bag. For swirls, in dish or on baking sheet, pipe 3-inch circles of the mixture, starting at the outside and working toward the center, building a peak 2 layers high. Make 8 to 10 swirls. Cover loosely with plastic wrap; chill up to 4 hours.
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