1/1 Photo of Two-Potato Swirls
1 hr 30 mins
Bonnie G #2's Note:
Found this in Taste of Home and it looks so pretty and it states this is a great way to serve yams to those who think they don't like them. This can be made ahead and simple reheated before serving. The picture looks so elegant but doesn't sound to hard. As an update, finally got around to making these and loved the flavors however, as you can see in my picture I think I made the potatoes a little to thin so they didn't hold the shape I was hoping for. As a recommendation - watch the consistancy, or make sure you use a tip small enough to get the shape you want.
My Private Note
Units: US | Metric
- 1Place russet potatoes in large saucepan and cover with water.
- 2Bring to boil.
- 3Reduce ehat; cover and cook for 15-20 minutes or until tender.
- 4Place sweet potatoes in another saucepan and cover with water.
- 5Bring to boil.
- 6Reduce heat; cover and cook for 15-20 minutes until tender.
- 7Drain russet potatoes and place in large bowl;.
- 8Mash until smooth.
- 9Add cream cheese, 2 tablespoons milk and 1 tablespoon butter;.
- 10Beat until light and fluffy, adding more milk as needed.
- 11Drain Sweet potatoes and place in another bowl;.
- 12Mash until smooth.
- 13Add orange juice, honey and remaining butter.
- 14Insert tip #409 in pastry bag.
- 15Spoon russet potato mixture into one side of bag; spoon sweet potato mixture in other side.
- 16Pipe in 3" swirls, forming large rosettes, onto greased baking sheet.
- 17Bake at 350 for 25-30 minutes or until heated through and tops are lightly browned.
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Nutritional Facts for Two-Potato Swirls
Serving Size: 1 (156 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 203.5
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 6.1 g
- Cholesterol 27.4 mg
- Sodium 105.9 mg
- Total Carbohydrate 26.7 g
- Dietary Fiber 3.2 g
- Sugars 5.1 g
- Protein 3.4 g