Instructions: Cook sweet potatoes in boiling water to cover 45 minutes or until tender.

Drain, cool, and peel.

Beat sweet potatoes, 1/2 cup butter, and cardamom at medium speed with an electric mixer until smooth. Set aside.

Cook gold potatoes in boiling water to cover 10 minutes or until tender.

Drain.

Beat gold potatoes and remaining 1/4 cup butter at medium speed with electric mixer until mashed. Add sour cream and next 3 ingredients, beating until smooth. Add milk, 1 tablespoon at a time, beating until desired consistency.

Drop alternating heaping tablespoons of potato mixtures into a lightly greased 13- x 9-inch baking dish. Swirl gently with a knife.

Bake, covered, at 325 for 30 minutes or until thoroughly heated. Garnish, if desired.

Makes 10 servings. Kathy Hunt, Dallas, Texas

Notes: Potatoes may be covered and refrigerated for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes in refrigerator; bake at 325 for 1 hour or until thoroughly heated.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.