Swirled Potato Bake
Servings: 7
Ingredients
- 2½ lbs sweet potatoes cubed & peeled
- 2½ lbs yukon gold potatoes cubed & peeled
- 1½ cups milk divided
- 8 oz cream cheese softened
- 2 Tbsp butter divided
- 2 green onions finely chopped
- 1½ tsp salt divided
- ¼ tsp pepper
- ½ tsp dried thyme
Instructions
- Place sweet potatoes in a large saucepan; cover with water. Bring to a boil
- Reduce heat; cover and cook for 20-25 min or just until tender.
- Meanwhile, place the Yukon Gold potatoes in another large saucepan; cover with water. Bring to a boil.
- Reduce heat; cover and cook for 15-20 min. or until tender.
- Drain Yukon Gold potatoes; mash with ¾ c milk, half of the cream cheese and 1 Tbsp butter.
- Add onions, ¾ tsp 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, at 350 for 25-30 min. or until heated through.