Total Time
Prep 30 mins
Cook 30 mins

This is a fantastic combination of red and sweet potatoes, layered and baked. A great accompaniment to ham, beef, turkey or salmon. Not too rich...just right! From "True Grits" cookbook, by the Junior League of Atlanta

Ingredients Nutrition


  1. Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
  2. Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
  3. Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
  4. Layer the potatoes, one half at a time, in a greased one-quart baking dish.
  5. Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
  6. Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
  7. Note: This casserole freezes well before baking.