DUO TATER BAKE
From Joan McCulloch of British Columbia, this was in this month TOH. It looks interesting, and thought I would store it here for later use. If you make this, let me know how it comes out.
Provided by FloridaGrl
Categories Yam/Sweet Potato
Time 1h
Yield 2 casseroles, 20 serving(s)
Number Of Ingredients 12
Steps:
- Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
- Meanwhile, place sweet potatoes in a large saucepan; cover with water, bring to a boil, and reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain, mash with half the cream cheese and sour cream and all of the colby cheese.
- Drain the russet potatoes; mash with the remaining sour cream and cream cheese. Add the milk, Parmesan cheese, salt and pepper; mix well.
- Spread 2 2/3 cups russet potato mixture into each of 2 greased 11x7 inch baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
- Bake,uncovered,at 350 for 15 minutes or until heated through. Combine topping ingredients;sprinkle over casseroles. Bake 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 272.9, Fat 13.4, SaturatedFat 8.4, Cholesterol 39.1, Sodium 252.8, Carbohydrate 31.2, Fiber 4.1, Sugar 3.7, Protein 7.8
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