Directions:
- 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.
- Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
- 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.
- Layer the potatoes, one half at a time, in a greased one-quart baking dish.
- Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
- Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
- Note: This casserole freezes well before baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.22 Kcal (725 kJ) | ||
| Calories from fat | 90.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Cholesterol | 28.99mg | 10% | |
| Sodium | 289.29mg | 12% | |
| Potassium | 411.09mg | 9% | |
| Total Carbs | 18.86g | 6% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 1.1mg | 6% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 134.14 Kcal (562 kJ) | ||
| Calories from fat | 70.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 16% | |
|---|---|---|---|
| Cholesterol | 22.45mg | 10% | |
| Sodium | 224.03mg | 12% | |
| Potassium | 318.35mg | 9% | |
| Total Carbs | 14.6g | 6% | |
| Sugars | 1.94g | 10% | |
| Dietary Fiber | 1.96g | 10% | |
| Protein | 2.12g | 5% | |
| Vitamin C | 5.5mg | 12% | |
| Vitamin A | 0.4mg | 18% | |
| Iron | 0.8mg | 6% | |
| Calcium | 37.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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