Two Potato Dishes
Assemble double the culinary delight in half the time with this multi-tasking recipe. One sweet, one savory, these potato dishes give your guests the best of both worlds.
April 14, 2010
What you need:
- 8 large potatoes, for baking
- 3 large sweet potatoes
- 1/2 cup maple syrup (or more to taste)
- 5 garlic cloves
- 1 red onion
- 1 stick soy-based margarine
- Salt and pepper, to taste
What you do:
- Preheat oven to 400 degrees. Wrap baking potatoes and sweet potatoes individually in aluminum foil. Bake for 90 minutes. Test the potatoes for doneness by inserting a fork or knife (they will be soft to the touch). Unwrap and remove skin from sweet potatoes and place in a large bowl. Mash with maple syrup and mix well. Set aside.
- Remove aluminum foil and slice baked white potatoes in half. Scoop out the white part of potato, taking care not to break the shells. Spoon the sweet potato mixture into the empty shells.
- Sauté whole peeled garlic and onion in margarine until the onions and garlic begin to caramelize. Mash garlic and onion mixture into the potatoes. Add salt and pepper to taste. Heat both potato dishes before serving.
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