Marbled Mashed Sweet Potatoes

Directions

1. 1
   Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch.
2. 2
   Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes.
3. 3
   Drain and let cool slightly.
4. 4
   Peel the Yukon gold potatoes and transfer to a medium bowl.
5. 5
   Peel the sweet potatoes and transfer to a separate bowl.
6. 6
   Divide the butter between the 2 bowls.
7. 7
   Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper.
8. 8
   Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
9. 9
   Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon.
10. 10
    (The potatoes can be made up to 2 hours ahead; set aside in a baking dish.
11. 11
    Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
12. 12
    Photograph by Chris Court