Makes 6-8 servings
4 Yukon gold potatoes
2 large sweet potatoes
1/2 cup (120 g) unsalted butter, cut in small cubes
1/3 cup (80 ml) table cream, heated
1/2 cup (120 ml) sour cream
freshly ground black pepper
1 tablespoon (15 ml) packed light brown sugar
1/8 teaspoon (.625 ml) cayenne pepper
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 (60 g) of butter, table cream and sour cream to Yukon golds. Mash till smooth. Season with salt and pepper.
Add ¼ cup (60 g) 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.