Yukon Gold & Sweet Potatoes Anna

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READY IN: 1hr 15mins
Recipe by Bonnie G 2

Found this recipe in a Martha Stewart magazine and decided to make it for a holiday dinner. It is a twist on the French Classic and was easy once you slice the potatoes (I use mandolin) and the 2 colors look so nice and the taste is good too. Remember root vegetables take a lot of seasoning so they recommend you don't by stingy with the salt and pepper adding to each layer.

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
  3. Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
  4. Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
  5. Brush with butter and generously season with salt and pepper.
  6. Make another layer with sweet potato slices; brush with butter and season.
  7. Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
  8. Drizzle any remaining butter on top of potatoes.
  9. Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
  10. Transfer to oven and bake 30 minutes.
  11. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
  12. Remove from oven.
  13. Run a small rubber spatula around edges of potatoes to loosen.
  14. Carefully invert onto a plate and cut into wedges.

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