Yukon Gold and Sweet Potatoes Anna



  • 1/4 lbs. Yukon Gold Potatoes, (3 to 4 medium), peeled
  • 1-1/4 lbs. Sweet Potatoes, (2 medium), peeled
  • 6 tbs. Unsalted Butter, melted
  • Salt & Pepper


  1. Preheat oven to 425°F. Cut potatoes into 1⁄8-inch-thick slices, keeping potato varieties separate.
  2.  Brush an ovenproof 9-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with some butter, and generously season with salt and pepper. Make next layer with sweet potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
  3. Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven, and bake 30 minutes. Tent loosely with foil; continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve

Serves 6 to 8