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Prep Time: 55 Minutes Cook Time: 25 Minutes |
Ready In: 80 Minutes Servings: 7 |
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Here's a great way to serve yams to those who think they don't like them. You can make this dish ahead and simply reheat it before serving. Ingredients:
3 large russet potatoes, peeled and quartered |
3 medium sweet potato, peeled and quartered |
1 package (3 ounces) cream cheese, softened |
2 to 8 tablespoons milk |
2 tablespoons butter, divided |
2 tablespoons orange juice |
1 tablespoon honey |
Directions:
1. Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes until tender.
2. Drain russet potatoes and place in a large bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed.
3. Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter.
4. Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side.
5. Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350° for 25-30 minutes or until heated through and tops are lightly browned. Yield: 7-8 servings.
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