Two-Tone Mashed Potato Crisp

• 8 Yukon Gold potatoes (about 2 � lbs.)
• 4 Sweet potatoes (about 2 � lbs.)
• 1 cup Each milk and sour cream
• � cup Butter, softened
• 1 tsp. Salt
• � tsp. Each ground nutmeg and white pepper
  
  TOPPING
  
• 2 CUPS Cubed crusty bread
• 2 tbsp. Chopped fresh parsley
• 2 tbsp. Butter, melted

Grease 13 x 9 inch glass baking dish. Set aside.

Keeping separate, peel and cut Yukon Gold and sweet potatoes into chunks. In large pots of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return potatoes to each pot. Divide milk, sour cream, butter, salt, nutmeg and pepper between pots rice or mash until smooth.

Spoon sweet potatoes evenly into prepared dish. Spoon mashed Yukon Gold potatoes evenly over top. If refrigerated at this point - heat in Micro for 10 - 12 min on high. Then proceed

TOPPING
Meanwhile in food processor, pulse bread until pea-size; pulse in parsley and butter. Sprinkle over potatoes. Bake in 400o oven until golden and knife inserted in center comes out hot. About 20 minutes.

Makes 12 servings