using sweet and white potatoes together
One of my favorite ways to enjoy white and sweets together is mashed with some butter, fresh rosemary, fresh sage, maybe a little parsley, and a dash each of cinnamon, cayenne, ginger, and nutmeg. Some roasted garlic is also good. Add milk as needed. So good!
A favorite favorite of ours is from Sunset magazine years ago--
Roasted Red and Yellows
3 sweet potatoes or yams, scrub 'em, cut into chunks
2 pounds red thin-sknned potatoes, scrubbed and chunked
3 small to medium onions, skinned and quartered
3 TBS olive oil
salt and pepper
sherry, balsamic, cider, or ? vinegar --optional
Simply toss potatoes and onions in the olive oil, roast at 425F (shallow pan) until brown and tender. (About 1 hour) Season (sprinkle almost any vinegar on top if desired.) It all comes out sweet, and crispy on the outside, tender on the inside.
Cook and mash them together with an assortment of spices. Here's a Spiced Mashed Potatoes I've made in the past:
2 large russet potatoes
2 large sweet potatoes
1/4 cup butter, softened
2 Tbsp honey
3/4 tsp salt, or more to taste
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp nutmeg (or a couple of scrapes of freshly grated nutmeg)
Couple dashes cayenne pepper
Peel and cut russet potatoes into 2" chunks. Put into a pot of cold water and cook until potatoes are soft. Drain well. Meanwhile, peel and cut sweet potatoes into 2" chunks and steam for 20-30 minutes, or until soft. Combine with cooked russet potatoes.
Mash potatoes with a potato masher or a hand mixer until fluffy. Add butter and mix well. Add honey and spices and mix well to blend.