4 lg. white potatoes (2 1/2 to 3 lb.)
2 lg. sweet potatoes (1 to 1 1/2 lb.)
2 med. carrots, cut fine, julienne
2/3 c. finely chopped green onion
1/2 tsp. dried rosemary, crushed or 1/2 tsp. snipped fresh rosemary
1 tsp. instant chicken bouillon granules
1/2 c. hot water
1/4 c. butter, melted
Chopped green onion, to taste

Peel potatoes, thinly slice into bowl of cold water; drain. Spread 1/2 of the white potatoes into buttered 12 x 8 inch baking dish. Sprinkle with 1/2 of carrots and green onion and 1/3 of the rosemary. Top with sweet potatoes. Sprinkle with rosemary, 1/2 of green onion, 1/2 of the carrots. Top with remaining white potatoes and rosemary. Dissolve bouillon in 1/2 cup hot water. Pour over potatoes. Cover dish with foil. Bake at 325 degrees for 1 1/2 to 2 hours (until potatoes are tender). Uncover, drizzle with butter. Bake at 350 degrees for 20 to 25 minutes.