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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 16 |
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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. Ingredients:
3 russet potatoes, large, peeled and quartered |
3 sweet potatoes, medium, peeled and quartered |
3 ounces cream cheese, softened |
2 tablespoons milk (or up to 8 as needed) |
2 tablespoons butter, divided |
2 tablespoons butter, divided |
2 tablespoons orange juice |
1 tablespoon honey |
Directions:
1. Place russet potatoes in large saucepan and cover with water.
2. Bring to boil.
3. Reduce ehat; cover and cook for 15-20 minutes or until tender.
4. Place sweet potatoes in another saucepan and cover with water.
5. Bring to boil.
6. Reduce heat; cover and cook for 15-20 minutes until tender.
7. Drain russet potatoes and place in large bowl;.
8. Mash until smooth.
9. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter;.
10. Beat until light and fluffy, adding more milk as needed.
11. Drain Sweet potatoes and place in another bowl;.
12. Mash until smooth.
13. Add orange juice, honey and remaining butter.
14. Insert tip #409 in pastry bag.
15. Spoon russet potato mixture into one side of bag; spoon sweet potato mixture in other side.
16. Pipe in 3 swirls, forming large rosettes, onto greased baking sheet.
17. Bake at 350 for 25-30 minutes or until heated through and tops are lightly browned.
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