Two-Toned Shredded Potatoes
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Mix up the flavor and style in your potato casserole with our recipe for Two-Toned Shredded Potatoes! This potato casserole is pretty enough to serve on holidays, and easy enough to make year-round. It's an all-around winner!
What You'll Need:
- 2 Russet baking potatoes (about 1 pound), peeled and shredded
- 2 sweet potatoes (about 1 pound), peeled and shredded
- 1 tablespoon salt
- 1/4 cup sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/2 stick butter
- 1/2 cup apple juice
What To Do:
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.
- In a large bowl, place baking and sweet potatoes; sprinkle with salt. Add enough ice water to just cover potatoes and let stand 10 minutes. Drain potatoes well and place in baking dish.
- Meanwhile, in a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and apple juice until butter is melted. Pour sugar mixture over potatoes.
- Bake 65 to 70 minutes, or until potatoes are tender, stirring halfway through baking.
- This goes great with so many main dishes--how about serving it with our Down Home Meatloaf!
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