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Rutabaga and Sweet Potato Swirl
This striking side dish combines two distinct vegetable mashes into one beautiful presentation. Sweet potatoes are roasted until deeply tender and mashed with rich butter. Meanwhile, rutabaga and russet potatoes are boiled with bacon to absorb savory, smoky flavors before being pureed. The two mixtures are spooned side by side and swirled together for a stunning balance of sweet and savory tastes. It makes an excellent addition to any holiday table or comforting weekend dinner.
Ingredients
- 5 large (4 lb. total) sweet potatoes, scrubbed
- 5 tsp. vegetable oil
- 6 bacon slices
- 1 (2-lb.) rutabaga, peeled and cut into 1-inch chunks
- 1 large (1-lb.) russet potato, peeled and cut into 1-inch chunks
- Pinch of granulated sugar
- 2 tsp. kosher salt, divided
- ½ tsp. black pepper, divided
- ½ cup unsalted butter, plus more for serving (optional)
Instructions
- 1Heat your oven to 400°F and arrange the rack in the lowest position. Line a rimmed baking sheet with aluminum foil. Use a paring knife to pierce the sweet potatoes evenly eight to ten times.
- 2Coat each sweet potato with one teaspoon of the vegetable oil and set them on the prepared baking sheet. Bake for 1 hour to 1 hour and 30 minutes until the skins appear loose and sunken.
- 3Cook the bacon in a large, heavy saucepan over medium-high heat for 6 to 8 minutes. Let the bacon brown and render its fat, leaving the drippings in the pan.
- 4Place the rutabaga chunks into the saucepan with the bacon and pour in enough water to cover the vegetables by two inches. Bring the liquid to a boil over high heat, then lower the heat to medium and let it cook undisturbed for 20 minutes.
- 5Drop the russet potato chunks into the boiling water. Continue cooking for about 20 minutes until both the rutabaga and russet potato are completely tender.
- 6Drain the water from the rutabaga and russet potato, and discard the boiled bacon. Move the cooked vegetables to a food processor or food mill and pulse until smoothly blended, then transfer the mixture to a medium bowl.
- 7Mix the granulated sugar, one teaspoon of kosher salt, and one-quarter teaspoon of black pepper into the pureed rutabaga mixture until fully incorporated.
- 8Peel the skins off the warm roasted sweet potatoes and discard them. Put the sweet potato flesh into a separate bowl along with the unsalted butter, the remaining one teaspoon of salt, and the remaining one-quarter teaspoon of black pepper, mashing everything until smooth and creamy.
- 9Scoop the seasoned rutabaga mixture into one half of a large serving bowl. Spoon the mashed sweet potato mixture into the opposite half of the same bowl.
- 10Drag a knife gently through both mixtures to form a decorative swirl pattern of orange and pale yellow. Serve the dish immediately.