Peel potatoes and cut into quarters. Cook in separate pots in salted water until fork tender. Drain the potatoes and place each in a separate bowl. Add ¼ cup (60g) of butter, table cream and sour cream to Yukon golds. Mash till smooth. Season with salt and pepper.
Add ¼ cup (60g) of butter, brown sugar and cayenne pepper to the sweet potatoes and mash well. Season with salt and pepper.
In a buttered baking dish, add the Yukon Gold potato mash to the bottom of the dish. Add the sweet potato mash and spread to cover the potatoes. With a large wooden spoon start in the center of the dish and swirl the potatoes upward in a large circular motion through the sweet potatoes. You can repeat the swirl if needed to show more sweet potatoes.
Cover the baking dish with tin foil and reheat at 350°F/100°C for 20-30 minutes until warmed through.
This recipe can be made a day in advance and stored tightly wrapped in refrigerator. Before reheating, bring to room temperature.
Peel potatoes and cut into quarters. Cook in separate pots in salted water until fork tender. Drain the potatoes and place each in a separate bowl. Add ¼ cup (60g) of butter, table cream and sour cream to Yukon golds. Mash till smooth. Season with salt and pepper.
Add ¼ cup (60g) of butter, brown sugar and cayenne pepper to the sweet potatoes and mash well. Season with salt and pepper.
In a buttered baking dish, add the Yukon Gold potato mash to the bottom of the dish. Add the sweet potato mash and spread to cover the potatoes. With a large wooden spoon start in the center of the dish and swirl the potatoes upward in a large circular motion through the sweet potatoes. You can repeat the swirl if needed to show more sweet potatoes.
Cover the baking dish with tin foil and reheat at 350°F/100°C for 20-30 minutes until warmed through.
This recipe can be made a day in advance and stored tightly wrapped in refrigerator. Before reheating, bring to room temperature.
