10 large white potatoes, cubed
2 large onions, minced
5 Tbsps. Oil
7 to 8 sweet potatoes, cubed
3/4 tsp. Salt
6 Tbsps. Margarine
in a 4-quart bot boil white potatoes in salted water for 45 minutes or until soft; drain.
While potatoes are boiling, sauté onions in a 7-inch skillet in oil until transparent; do not burn.
Cook sweet potatoes in a separate 4-quart pot for 45 minutes or until soft; drain. Mash sweet potatoes until smooth. Set aside. In a separate bowl, mash white potatoes very well until smooth. Add salt, margarine, and onions. Mix well. Spread white potatoes over aluminum foil to 1/2-inch thickness. Spread sweet potatoes over white potatoes. Roll up jelly-roll fashion, pulling the foil away as you roll. Freez 5 to 6 hours until semifrozen.
Preheat oven to 400°.
When ready to use, slice with very sharp knife. Place slices on greased baking sheet and bake for about 15 minutes.
NOTE: the rolls may be kept in freezer for longer periods of time, when ready to use, defrost slightly and proceed as above.
USE: 2 4-quart pots
7 inch skillet
10 by 15-inch baking sheet
YIELDS: 10 servings
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