Sweet & Red Potato Swirl

Tamera Diamond

Photo: Red, Kay and little Bonnie Kay in Norfolk, Virginia, where Red was a Procurement Officer at the Navy Base.

ingredients

5 Tbsp butter, divided
2 large sweet onions, chopped
2 Tbsp sugar
2 1/2 pounds red potatoes, peeled and cubed
2 1/2 pounds sweet potatoes, peeled and cubed
1 1/2 cups milk, divided
1/4 cup sour cream
1 1/2 tsp salt, divided
1/2 tsp pepper

directions

1
Melt 1 Tbsp butter in a large skillet over medium heat. Add onions and sugar. Cook, stirring often, 25-30 minutes or until onions are deep golden brown. Remove from heat; set aside.
2
Place red potatoes in a large pan; bring to a boil over medium heat. Cook 20 minutes or until tender. Drain. Repeat procedure with sweet potatoes.
3
Preheat oven to 350 degrees. Lightly grease 3-quart baking dish. Beat red potatoes with an electric mixer until smooth. Add 3/4 cup milk, sour cream and 2 Tbsp butter, beating until smooth. Stir in 1 tsp salt and pepper. Spoon into prepared baking dish. Beat sweet potatoes until mashed, add remaining 1/4 cup milk and remaining 2 Tbsp butter, beating until smooth. Stir in remaining 1/2 tsp salt. Spread over red potato mixture; top with half of onion mixture; swirl gently with knife. Top with remaining onion mixture.
4
Cover and bake 25-30 minutes until thoroughly heated.

notes

This recipe is one of my favorite holiday recipes, whether it be Christmas or Easter. Easy to make a day ahead and just reheat. Recipe from Lois Blanchette.

Source: Tamera Diamond