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Yukon Gold & Sweet Potatoes Anna

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“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.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
1 Pan
UNITS:
US

Ingredients Nutrition

Directions

  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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