INGREDIENTS

INSTRUCTIONS

Peel yellow potatoes and sweet potatoes and cut into thin slices, about
1/16 inch. Cover yellow potatoes in cold water until ready to use to keep
from turning brown. Melt 5 tablespoons butter in 12-inch skillet and remove
from heat. Melt remaining butter in separate pan. Arrange single layer of
sweet potato slices over melted butter on bottom of first skillet. Use most
uniform slices for bottom layer. Start in center of skillet and make
overlapping, concentric circles, reversing direction of each circle until
bottom of skillet is covered. Brush with extra melted butter and sprinkle
generously with salt and pepper. Repeat with layer of yellow potatoes, and
brush with melted butter and sprinkle with salt and pepper to taste.
Continue to make alternating layers of sweet potatoes and yellow potatoes
until skillet is full. Place potato skillet over medium-high heat and cook
until sizzling. Continue to cook 5 minutes, shaking skillet occasionally to
discourage sticking. Cover potatoes with foil and bake at 450 degrees until
potatoes are cooked through, about 30 minutes. Test for doneness with
skewer or paring knife. Remove foil and use spatula to press down potatoes,
compacting layers. Bake uncovered 10 more minutes. Remove from oven and
carefully pour off excess butter in skillet. Place large plate or platter
over skillet and turn upside down, replacing slices that fall off. Cut in
wedges and serve with Apple-Fennel Compote and creme fraiche. Yields 15 to
16 servings.
Each of 16 servings, without Compote or creme fraiche: 248 calories; 132 mg
sodium; 25 mg cholesterol; 10 grams fat; 38 grams carbohydrates; 3 grams
protein; 1.22 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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