Double Dutch Potatoes

Name: Double Dutch Potatoes
Ingredients: 2 34 cups mashed potatoes, unseasoned; 2 13 cups half-and-half (you may use less, depending on how mushy or creamy you want those potatoes to be); 2 (40 ounce) canscut sweet potatoes in light syrup, drained; 12 teaspoon salt; 12 teaspoon pepper; 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley; 14 teaspoon cinnamon; 14 teaspoon nutmeg; 14 teaspoon allspice

9 ingredients

14 steps

Ingredients

2 34 cups mashed potatoes, unseasoned
2 13 cups half-and-half (you may use less, depending on how mushy or creamy you want those potatoes to be)
2 (40 ounce) canscut sweet potatoes in light syrup, drained
12 teaspoon salt
12 teaspoon pepper
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
14 teaspoon cinnamon
14 teaspoon nutmeg
14 teaspoon allspice

Directions

1

Preheat the oven to 350 degrees.
2

In a pot combine the mashed potatoes, half & half, 1/4 teaspoons salt, and 1/4 teaspoons pepper.
3

Cook over low heat 6-8 minutes, stirring until smooth.
4

Stir in parsley; cool slightly.
5

Mash sweet potatoes with cinnamon, nutmeg, and allspice.
6

Add in remaining salt and pepper.
7

Set aside.
8

If desired, transfer white potato mixture to a pastry bag fitted with a large star tip; pipe into an ungreased 2 quart baking dish leaving 2 inches between mounds.
9

Repeat for sweet potatoes.
10

(If you don't have a pastry bag but have a star tip, use a zip-top baggie; be careful when cutting the hole - don't get it too big!
11

).
12

Bake until heated, 30 minutes.
13

If baking ahead, cover with foil and refrigerate.
14

To serve, uncover and bake as directed, adding 10-15 minutes.