Yukon Gold & Sweet Potatoes Anna
photo by Bonnie G #2

- Ready In:
- 1hr 15mins
- Ingredients:
- 4
- Yields:
-
1 Pan
- Serves:
- 6
ingredients
- 1 1⁄4 lbs yukon gold potatoes, peeled
- 1 1⁄4 lbs sweet potatoes, peeled
- 6 tablespoons unsalted butter, melted
- course salt and pepper, to taste
directions
- Preheat oven to 425.
- Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
- Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
- Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
- Brush with butter and generously season with salt and pepper.
- Make another layer with sweet potato slices; brush with butter and season.
- Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
- Drizzle any remaining butter on top of potatoes.
- Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
- Transfer to oven and bake 30 minutes.
- Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
- Remove from oven.
- Run a small rubber spatula around edges of potatoes to loosen.
- Carefully invert onto a plate and cut into wedges.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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