Recipe: Nutrition
Egg-free
Nut-free
Wheat-Free / Gluten-Free
High-Fiber
Kosher
Low-Cholesterol
Low-Fat
Vegetarian / Meatless
Directions
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Ready in
1 hour 35 minutes
- In a large skillet melt 1 tablespoon of the butter over medium heat. Add onions and sugar. Cook, stirring, 25 to 30 minutes or until onions are deep golden brown. Remove from heat; set aside.
- Meanwhile, place red potatoes and enough water to cover in a Dutch oven; bring to boiling over medium-high heat. Reduce heat to medium; cook 20 minutes or until tender. Drain. Repeat with sweet potatoes.
- Preheat oven to 350°F. Coat an oval 3-quart baking dish with nonstick cooking spray. Beat red potatoes at medium speed until mashed. Add sour cream, 3/4 cup of the milk and 2 tablespoons butter; beat until smooth. Stir in pepper and 1 teaspoon salt. Spoon into baking dish.
- Beat sweet potatoes until mashed. Add remaining milk and butter; beat until smooth. Stir in remaining salt. Spread sweet potatoes over red potatoes. Top with half the onions; swirl gently with a knife. Top with remaining onion mixture.
- Bake, covered, 25 to 30 minutes or until heated through. Serve in glass bowls to show the swirl effect, if desired.
Nutritional Information
Serving Size
1
Per Serving
Calories 325, Calories Fat 84, Total Fat 9g, Saturated Fat 5g, Cholesterol 27mg, Sodium 518mg, Carbohydrate 52g, Protein 7g
Serving Size | 1 |
Calories | 325 |
Calories Fat | 84 |
Calories (fat) extra | 25 |
Total Fat | 9g |
Total Fat (extra) | 15 |
Saturated Fat | 5g |
Saturated Fat (extra) | 30 |
Cholesterol | 27mg |
Cholesterol (extra) | 10 |
Sodium | 518mg |
Sodium (extra) | 22 |
Potassium | 591mg |
Carbohydrate | 52g |
Carbohydrate (extra) | 17 |
Fiber | 5g |
Fiber (extra) | 24 |
Sugars | 14g |
Protein | 7g |
Omega3 | 0g |
Vitamin A | 21612IU |
Vitamin A (extra) | 430 |
Vitamin C | 50mg |
Vitamin C (extra) | 80 |
Iron | 1mg |
Iron (extra) | 10 |