Two-Toned Shredded Potatoes
A mix of shredded Idaho Russet potatoes and sweet potatoes combine to make the perfect side dish for your holiday table.
- 2 Idaho Russet potatoes (about 1 pound), peeled and shredded
- 2 sweet potatoes (about 1 pound), peeled and shredded
- 1 tablespoon salt
- 1 cup sugar (see Note)
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 cup (1/2-stick) butter
- 1 cup apple juice
Cooking time 70mins
Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray; set aside.
Place potatoes in a large bowl and sprinkle with salt. Add enough ice water to just cover potatoes and let stand 10 minutes.
Meanwhile, in a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and apple juice until butter is melted.
Drain potatoes well and place in baking dish. Pour sugar mixture over potatoes and bake 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.