INGREDIENTS

INSTRUCTIONS

For best results, this dish requires a burner-to-oven pan or shallow dish.
Slice potatoes thinly, keeping the two colors separate.  Chop the onion and
garlic.  Saute onions and garlic slowly in the balsamic vinegar, taking
care not to let the garlic burn, until they onions are golden brown. Remove
from pan and set aside. Spray the pan with cooking spray, then arrange the
white potato slices in the bottom of the pan so they overlap slightly and
cover the whole bottom of the dish. Spread the onions and garlic over the
top, sprinkle with salt and pepper, and then with the Butter Buds,
I-Can't-Believe-It's-Not-Butter, or other butter/margarine substitute. (The
goal is not glop, but just a gentle hint of rich flavor.)  Arrange the
sweet potato slices on top, again overlapping them slightly. Salt and
pepper, then spray very lightly with cooking spray--just enough to
encourage the top to brown, no more.
Cook over medium heat, 15 minutes or until lightly browned on bottom.
Meanwhile preheat the oven to 450 degrees.  Transfer the dish to the bottom
rack of the oven and bake for another 25 minutes or until potatoes are
tender, pressing down on the layers gently with a spatula every so often.
Invert carefully onto a plate, garnish with parsley or green onions, and
cut into wedges to serve. Serves 2 as a main dish or 4 as a side dish.
Serving Ideas : Serve with baked marinated tofu "steaks" & wedges of toma=
NOTES : I adapted this from a recipe in the October, 1997 issue of Good H=
ousekeeping by eliminating the fat (quite a bit of it).  It was delicious=
~-now I wish I'd made twice as much.  Original recipe called for 6 white =
potatoes (about 2 lbs) and 4 medium sweet potatoes (aalso about 2 lbs).  =
They only used 1 onion for that amount of potatoes, but I like onions, so=
I used the whole onion for half the amount of potatoes.
Recipe by: Ruth C. Hoffman
Posted to fatfree digest V97 #284 by "Ruth C. Hoffman"
<ruthhoff@ix.netcom.com> on Dec 3, 1997

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