Yukon Gold & Sweet Potatoes Anna

READY IN: 1hr 15mins
YIELD: 1 Pan




  • 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.