Ingredients

• 3  red-skin medium potatoes (1 pound), cooked and drained
• 2  medium sweet potatoes (1 pound), cooked and drained
• 4  tablespoons margarine or butter
• 1  egg
• 1/4  teaspoon onion powder
• 1/2  teaspoon finely shredded orange peel (optional)
•   Salt
•   Pepper
•   Nonstick cooking spray

Directions

1. Peel potatoes. Mash white and sweet potatoes in separate mixing bowls with electric mixer on low speed until smooth. Add 1 tablespoon margarine to each. Separate egg. Beat egg white and onion powder into white potatoes. Beat egg yolk and orange peel, if desired, into sweet potatoes. Season both mixtures with salt and pepper.

2. Line a baking sheet with foil, if desired. Lightly coat pan or foil with cooking spray. Make eight 2-1/2- to 3-inch nests on foil, using about 1/4 cup of sweet-potato mixture. Spoon white potato mixture into pastry bag fitted with decorative tip. Pipe into center of nests. Loosely cover with plastic wrap; chill for 2 to 24 hours.

3. To serve, melt remaining margarine; drizzle over potatoes. Bake, uncovered, in 500 degree F oven for 10 to 12 minutes or until golden. Let stand 1 to 2 minutes. Use a spatula to transfer potatoes to dinner plates. Makes 8 side-dish servings.

For Two-Tone Potato Swirls: Spoon white potato mixture into one side of pastry bag fitted with decorative tip. Spoon sweet potato mixture alongside the white potato mixture in pastry bag. Pipe mixture into 8 mounds on prepared baking sheet. Bake as above.

Make-Ahead Tip: Loosely cover with plastic wrap and chill 2 to 24 hours.