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Two-Tone Potato Roll

Two-Tone Potato Roll

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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

 

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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