Two Potato Swirls Food

TWO-POTATO SWIRLS

Steps:

• 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., 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. , Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter., 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. , 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.

TWO-POTATO SWIRLS

Steps:

• Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes until tender.
• Drain russet potatoes and place in a large mixing bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter.
• 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.
• Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350 degrees F for 25-30 minutes or until heated through and tops are lightly browned.

SWEET POTATO SWIRL BREAD

Steps:

• Cream Cheese Topping:.
• In a small bowl, mix together the cream cheese, sugar and egg.
• Beat until smooth and set aside.
• Sweet Potato Batter:.
• In a large bow, beat together the mashed sweet potatoes, sugar, Crisco, and sour cream. Add the eggs, Bisquick mix, baking soda, salt, cinnamon, nutmeg, and allspice. Mix until well blended together and fold in nuts if using.
• Spoon into well greased and floured loaf pan ( 9 x 5 x 3 ). Level the top.
• Drop dollops of the cream cheese mixture on top of the batter. Take a knife to swirl cream cheese mixture into the batter. Refrigerate any cream cheese topping you don't add on top of the batter.
• Bake in a preheated 350 degree oven for about 40-45 minutes (ovens vary) or until a toothpick inserted comes out clean.
• Cool on a wire rack for 10 minutes, then turn out on rack to completely cool.
• This will make 5 mini-loaves or the 1 large loaf. Fill small loaves half full and bake 25-30 minutes.
• This bread freezes well.

TWO-POTATO SWIRLS

Steps:

• Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes until tender.
• Drain russet potatoes and place in a large mixing bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter.
• 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.
• Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350 degrees F for 25-30 minutes or until heated through and tops are lightly browned.

BEAUTIFUL TWICE-BAKED POTATO CASSEROLE

Steps:

• Have baked potatoes and cooked bacon ready.
• Preheat oven to 350°F. Lightly grease or butter a 9"x 13" baking dish; set aside.
• In a medium mixing bowl, scoop out 4 potatoes and mash lightly until a consistent size. In a separate medium mixing bowl, repeat with remaining 6 potatoes.
• Combine salt, garlic powder, and black pepper in a small bowl. Sprinkle1 1/4 teaspoons of the seasoning over the potatoes in the medium bowl; toss to combine. Repeat with the remaining seasoning and the potatoes in the large bowl.
• In a medium bowl, stir together sour cream and softened cream cheese.
• Measure out and reserve 3 tablespoons chopped bacon and 1/2 cup cheddar cheese.
• Using the seasoned potatoes from the larger bowl, layer one-half of the potatoes in the bottom of baking dish, followed by 1 cup sour cream mixture, half of the bacon and half of the cheese. Repeat layer once more.
• To the remaining seasoned potatoes, add the remaining sour cream mixture, 1/2 cup milk, and reserved 1/2 cup of cheddar cheese. Use a hand mixer and beat until fairly smooth, adding more milk if necessary. Scoop potato mixture into a pastry bag fitted with a large star tip. Pipe swirls over the top of the casserole.
• Bake uncovered in preheated oven for 35 -45 minutes, or until golden brown and hot in the center. Remove from oven and garnish with reserved 3 tablespoons of bacon and chopped chives. Serve immediately.

SWIRLED POTATO BAKE

Steps:

• 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.

TWO-POTATO SOUP

Steps:

• Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper.(Can be prepared 2 days ahead; refrigerate. Return to simmer before serving.)