Try this marbled creation to switch up your go-to potato-based sides.
Yukon Gold and Sweet Potato Casserole
Makes 4 to 6 Servings
Ingredients
- 1½ pounds sweet potatoes, scrubbed and pricked all over with a fork
- ½ cup unsalted butter, softened and divided
- 1½ teaspoons smoked paprika
- 1 teaspoon Cajun seasoning
- 1½ pounds Yukon gold potatoes, peeled and quartered
- 1½ teaspoons kosher salt
- ⅓ cup heavy whipping cream
- ⅓ cup sour cream
- ¾ cup shredded smoked Gouda cheese
- 2 teaspoons vegetable oil
- ½ cup diced tasso
- Garnish: sliced green onion
Instructions
- Preheat oven to 375°. On a rimmed baking sheet, place sweet potatoes.
- Bake until fork-tender, 45 minutes to 1 hour, rotating pan occasionally. Let cool enough to handle. Leave oven on.
- Cut sweet potatoes in half, and scrape flesh into a medium bowl, discarding skins. Stir in ¼ cup butter, paprika, and Cajun seasoning until butter is melted and mixture is smooth.
- In a medium stockpot, bring Yukon gold potatoes and water to cover by 1 inch to a boil over medium-high heat. Reduce heat, and simmer until fork-tender, 15 to 20 minutes. Drain well, and transfer to another medium bowl. Using a fork or potato masher, mash potatoes until smooth. Stir in salt and remaining ¼ cup butter until butter is melted. Fold in heavy cream and sour cream. Fold in cheese until combined.
- Lightly spray a 2-quart baking dish with cooking spray. Alternately spoon potato mixtures by heaping ¼ cupfuls into prepared pan. Using a butter knife or an offset spatula, swirl mixtures together to create a marbled effect.
- Bake until potatoes are heated through, 25 to 30 minutes.
- In a small skillet, heat oil over medium heat. Add tasso; cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Sprinkle over potatoes. Garnish with green onion, if desired.
