Potato and Sweet Potato Bake

Why This Recipe is a Keeper!

The earthy flavor of Russet potatoes and the natural sweetness of sweet potatoes unite harmoniously in this Potato and Sweet Potato Bake! Combining both types of potatoes creates a beautifully balanced flavor, perfectly complemented with nutty Parmesan and the mild tang of sour cream.

This potato and sweet potato mash is no more complicated than your favorite mashed potato recipe. The potatoes are cooked with garlic and riced into melted butter, so every bite is smooth, rich, and infused with a velvety, buttery warmth.

A crispy yet light topping of panko breadcrumbs, Parmesan cheese, and butter blankets the mashed potato with sweet potato bake for a side dish sure to please everyone–those who love traditional mashed potatoes and those who love a good sweet potato casserole!

This Potato and Sweet Potato Bake recipe is:

• Easy! Both types of potatoes cook together. Ricing the potatoes into melted butter creates a velvety, smooth texture, but mashing with a masher is an option.
• Make ahead! This Potato and Sweet Potato Bake can be made two days ahead of time and refrigerated. Add the crispy topping when ready to bake–or don’t! Leave the topping off for a slightly lower-carb and gluten-free side dish.
• So good and better for you than mashed potatoes alone.  Adding sweet potatoes creates a lovely fall-inspired color, and the added fiber and nutrition make this mash as wholesome as it is delicious.
• Sugar-free! If you have family or friends who need to avoid refined sugar, this Potato and Sweet Potato Bake is the perfect alternative to a sweet potato souffle or casserole that is usually pretty sugar-heavy.

Let’s make it!

How to Make Potato and Sweet Potato Bake:

Recipe Ingredients:

Here’s everything you’ll need to make this Potato and Sweet Potato Bake recipe, along with instructions for preparing the ingredients. The recipe card below has the exact quantities.

Ingredient Notes and Substitutions:

• Russet Potatoes: I prefer Russet potatoes in this two-potato mash rather than Yukons or red potatoes because they’re starchy rather than waxy. Because of their waxy nature, Yukons or red potatoes, along with the velvety nature of sweet potatoes, would cause this sweet potato potato mash to be dense and heavy. The starchy nature of Russets gives this potato and sweet potato bake a light, fluffy texture.
• Butter: I always use unsalted butter to control the salt level in every dish and baked goods.
• Half and Half: Half-and-half provides the perfect level of creaminess without being heavy. You could also use whole milk or heavy cream but expect more richness with heavy cream.
• Panko: Panko breadcrumbs, also known as Japanese breadcrumbs, have a very dry, coarse texture, which makes them perfect for toppings. For a gluten-free option, use gluten-free panko or crushed rice cereal. You could also use crushed butter crackers such as Ritz.
• Parmesan: For a fully vegetarian version, use rennet-free Parmesan cheese. Asiago can be substituted for Parmesan.
• Chives: Adds a delicate onion flavor, but parsley can be used instead.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat oven to 375 degrees.
• Spray a large baking dish, such as a 13 x 9-inch or another of equal volume, with cooking spray. Set aside.
• Melt 6 tablespoons of the butter and place in a large mixing bowl.
• Add 1 teaspoon salt and freshly ground black pepper to taste. Keep warm.

• Combine the peeled and cubed Russet, sweet potatoes, and garlic in a large pot.
• Fill with water to cover, and add 1 tablespoon salt.
• Bring to a boil and cook for 12 to 15 minutes or until the potatoes can be easily pierced with a paring knife.
• Drain the potatoes, then place the pot back on the OFF–BUT STILL WARM– burner for 1 to 2 minutes so excess moisture and liquid can evaporate.

• Working quickly, push the potatoes through a potato ricer into the melted salted butter.
• Stir to distribute the butter and smooth out the “riced” potatoes.
• Whisk the sour cream into the half-and-half and add to the potatoes, along with 1 cup of the Parmesan cheese. Stir until combined.

• Transfer to the prepared baking dish and smooth the top.
• Combine the panko, the remaining 1/2 cup Parmesan cheese, the 3 remaining tablespoons of butter, and 1 tablespoon of chives or parsley. Sprinkle evenly over the potatoes.

• Cover loosely with aluminum foil.
• Bake for 30 minutes.
• Remove the foil and continue baking for another 20 to 30 minutes or until the top is golden brown and the potatoes are heated through.

• A lovely potato and sweet potato mash! Serve immediately.

Chef Tips and Tricks:

• When boiling potatoes, you always want to start with cold water. If you start with hot water or boil the water first, then add the potatoes; the potatoes cook unevenly.
• Over the years of my personal chef career, I’ve had to learn how to reduce the number of pots, pans, and bowls I use and reduce the steps I need to take. Placing the bowl with the butter over the pot of potatoes as it comes to a boil melts the butter and helps the pot of potatoes boil a bit faster. Keep an eye on the butter so it just melts and the potatoes don’t boil over.

Money-Saving Tip:

• As mentioned above, you can leave the topping off entirely. The top will still get lovely and golden.

Storage:

• Store all leftovers in the refrigerator and enjoy within five days.
• Freeze leftovers in small portions instead of the whole dish. Freezing can alter the texture of both types of potatoes, but if you only need a quick side dish and don’t mind a slight change, they’ll work fine. Reheat uncovered in a 350°F oven.

Serve with:

• Italian Meatloaf
• Boneless Beef Short Rib Recipe
• Baked BBQ Chicken Thighs
• Roast Turkey Breast
• Baked Turkey Meatballs in Beer Sauce

More great potato and sweet potato recipes you’ll love!

• Potato Cabbage Casserole
• Sweet Potato Galette with Pecan Streusel Topping
• Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce
• Green Chile au Gratin Potatoes

Get all my potato recipes at Potato Side Dish Recipes – From A Chef’s Kitchen.