SWIRLED POTATO BAKE

Swirled Potato Bake image

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

Time 1h

Yield 7 servings.

Number Of Ingredients 9

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

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.