Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Lighter than other versions but just as delicious! The recipe comes from Essentials of Home Cooking by Bonnie Stern.

Ingredients Nutrition

Directions

  1. Preheat oven to 425F.
  2. Line bottom of an 8- 10 cup baking dish with parchment paper& coat with half the butter.
  3. Peel both types of potatoes, cut into 1/4 inch thick slices& arrange the half of the regular potatoes in layers in the prepared dish; sprinkle each layer with some of the olive oil& some of the seasonings.
  4. Arrange all of the sweet potatoes on top; sprinkle with some of the olive oil& seasonings.
  5. Continue layering the remaining regular potatoes, sprinkling each layer as before.
  6. Coat another piece of parchment paper with the remaining butter& place, butter side down, on top of the potatoes.
  7. Weigh this down with a heavy, oven-proof dish (or foil covered bricks) and bake for an hour or until potatoes are tender.
  8. Remove weights& paper; let potatoes rest for 5 minutes before inverting onto a serving dish& removing other piece of parchment.

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