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Chef Joan' Reliable Recipes
Reggie's Freezer-Friendly Holiday Menus

Layered Potatoes and Yams

Total cooking time: 1 hour after thawing overnight in refrigerator
4 LARGE BAKING POTATOES
1 ONION
4 YAMS
8 OZ. CUBED CREAM CHEESE
CUP LIGHT SOUR CREAM, DIVIDED
SALT, PEPPER AND NUTMEG
  1. Peel and cube baking potatoes, onion and yams. Place potatoes and onion in one saucepan and yams in another.
  2. Cover each with cold water. Bring to the boil and simmer about 25 minutes until vegetables are tender.
  3. Drain and mash baking potatoes and onion. Beat in half cream cheese and half\ sour cream until creamy.
  4. Season with salt, pepper and nutmeg.
  5. Spoon into greased 8 cup casserole, spreading evenly.
  6. Drain and mash yams. Beat in remaining cream cheese and sour cream until creamy. Season with salt, pepper and nutmeg.
  7. Spoon yams over potato layer, spreading evenly. Cover and freeze.
  8. Day before thaw in fridge overnight.
  9. Bake, covered, in 350 oven about an hour or until heated through.
by Reggie Robbins
Printed from www.McGuiganPepin.com