“I’m in shape. Unfortunately, the shape is a potato.”
I love this recipe because it does something different with sweet potatoes besides covering them with marshmallows and brown sugar and trying to pass them off as a vegetable instead of a dessert. Sweetened sweet potatoes belong in a pie shell! (Good grief. Someone get her a cup of coffee!)
2 large sweet potatoes, peeled and cubed
Yukon Gold potatoes, peeled and cubed, equal to amount of sweet potatoes – do your best
1 1/2 cups milk, divided
8 ounces cream cheese, divided
2 T butter, divided
2 T sweet onion, minced
1 T salt
dash of pepper
1/2 t dried thyme
Boil the cubed potatoes, each in their own pans. Cooking time to get them tender depends on the size of the cubes. Large cubes take longer to cook. Think about that when cutting them in cubes.
Once cooked to tender, drain each of the potatoes and return them to their respective pans. Mash. The Yukon Gold potatoes are going to get half the milk, cream cheese and butter, along with the minced onion. The sweet potato is going to get the other half of the milk, cream cheese and butter, along with the thyme. Give them each a bit of S&P.
Grease a 13×9 inch baking dish and spoon in the Yukon Gold potatoes. Top with the sweet potato mixture and swirl the potatoes together with a knife to make it look artistic.
Bake at 350 degrees for about 25 minutes. Creamy and buttery. Does life get much better than this!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.