Lunch: Swirled Potato Bake Recipe

Ingredients

2-1/2 pounds sweet potatoes, peeled and cubed
2-1/2 pounds Yukon Gold potatoes, peeled and cubed
1-1/2 cups milk, divided
1 package (8 ounces) cream cheese, softened, divided
2 tablespoons butter, divided
2 green onions, finely chopped
1-1/2 teaspoons salt, divided
1/4 teaspoon pepper
1/2 teaspoon dried thyme

Instructions

Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook 20-25 minutes or just until tender.
Meanwhile, preheat oven to place 350 °. Place Yukon Gold potatoes in another large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender. Drain; mash with 3/4 cup milk, half of the cream cheese and 1 tablespoon butter. Add onions, 3/4 teaspoon salt and pepper; mix well. Spoon into a greased 13x9-in. baking dish.
Drain sweet potatoes; mash with the thyme and remaining milk, cream cheese, butter and salt. Spread over potato mixture. Cut through layers with a knife to swirl. Bake, uncovered, 25-30 minutes or until heated through.

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