Sweet and all-purpose potatoes are separately mashed with light cream cheese, then swirled together for a beautiful holiday side dish. These made be prepared then put into a casserole dish and refrigerated up to 2 days. To reheat, see recipe.

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
Salt
2 pounds all-purpose potatoes, peeled and cut into 1-inch chunks
1 package (8 ozs.) light cream cheese, cut up
1/4 teaspoon coarsely ground black pepper

In 3 or 4 quart saucepan, place sweet potatoes and 1/2 teaspoon salt and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are fork tender. Reserve 1/4 cup sweet potato cooking water. Drain potatoes.

Meanwhile, in another 3 or 4 quart saucepan, place all purpose potatoes, 1/2 teaspoon salt, and enough water to cover; heat to boiling over high heat; reduce heat to low; cover and simmer 10 minutes or until potatoes are fork tender. Reserve 1/3 cup potato cooking water. Drain potatoes. In large bowl, with mixer at medium speed, beat hot all purpose potatoes, half cream cheese, 3/4 teaspoon salt and 1/4 teaspoon pepper, and reserved 1/3 cup potato cooking water until smooth. In another large bowl, with mixer at medium speed, beat hot sweet potatoes, remaining cream cheese, 1/4 teaspoon salt, 1/8 teaspoon pepper and reserved 1/4 cup potato cooking water until smooth. In shallow 2-1/2 quart microwave or oven safe baking dish, alternately dollop sweet-potato mixture and all purpose potato mixture by cupfuls into baking dish. With tip of knife, cut and twist through mixtures to create marbled design. Bake in preheated 350 oven covered, 40 minutes or until hot. Or heat 8 minutes on high in microwave. Each serving has about 180 calories; 4 g protein; 31 g carbohydrate; 5 g total fat (3 g saturated); 3 g fiber; 14 mg cholesterol; 425 mg sodium. From November 2000 Good Housekeeping magazine.