Two-Potato Swirls

• 3 large russet potatoes, peeled and quartered
• 3 medium sweet potato, peeled and quartered
• 3 ounces cream cheese, softened
• 2 to 8 tablespoons whole milk
• 2 tablespoons butter, divided
• 2 tablespoons orange juice
• 1 tablespoon honey

1. Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes until tender.
2. Drain russet potatoes and place in a large bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed.
3. Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter.
4. Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side.
5. Pipe 3-in. swirls, forming large rosettes, onto a greased
6. . Bake at 350u0b0 for 25-30 minutes or until heated through and tops are lightly browned.

russet potatoes, sweet potato, cream cheese, milk, butter, orange juice, honey

Taken from www.tasteofhome.com/recipes/two-potato-swirls/ (may not work)