Swirled Potato Bake Recipes

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.

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.

TORNADO POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325ºF (160ºC).
• Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
• Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
• In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
• Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
• Enjoy!

SHINGLED ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Peel one long side of each potato. Thinly slice each crosswise, cutting only three-quarters of the way through, keeping bottoms (unpeeled portions) intact. Brush sliced portion of potatoes with olive oil. Season with salt. Bake on a baking sheet in the lower third of the oven until tender and slightly golden, about 1 hour 5 minutes.

SWEET POTATO CINNAMON SWIRL BREAD

Steps:

• Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
• In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
• In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
• Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
• Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
• Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
• Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
• Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
• The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
• Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
• Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
• Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
• Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
• Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
• Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
• When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
• Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
• Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.

SWIRLED MASH POTATO BAKE

Steps:

• Bring Yukon potatoes and water to cover to a boil in a large dutch oven.
• Reduce heat, and cook 20 minutes or until tender;drain.
• Repeat with sweet potatoes.
• Beat Yukons at medium speed with electric mixer until mashed.
• Add 3/4 cup milk, half of cheese, and 1 Tbsp of butter, beating until smooth.
• Stir in chopped onions, 1 tsp salt, and pepper.
• Spoon into a lightly greased 3 qt oval baking dish.
• Beat sweet potatoes until mashed; add remaining 3/4 cup milk, remaining cheese and remaining 1 Tbsp butter until smooth.
• Stir in remaining 1/2 tsp salt and thyme.
• Spread over Yukon potatoe mixture, and swirl gently with a knife.
• Cover, and chill up to 8 hrs, if desired.
• Bake at 350 degrees for 25-30 minutes or until heated through.