This recipe was fun to make and it was as tasty as it was beautiful. Colorful orange sweet potatoes, red potatoes, purple onions and fresh, green bay leaves stacked and roasted with a garlicky butter mixture. There was a complication with the orginial recipe though. The number of potatoes and onions (3 each) did not fill up the 9×13 pan, so there was an empty space in the pan, about half a row. There also ended up being more sweet potatoes than red potatoes. I haven’t had a chance to make it again, but I think the amounts below will be enough to fill the empty space (better to have a little extra than not enough). It also depends on how big the potatoes and onions are. Try to find potatoes and onions of a similar size and diameter. In all the hustle and bustle of making 5 things that day, I completely forgot to take a photograph of the finished potatoes! Trust me though, they were pretty- colorful and nicely browned and caramelized around the edges. Feel free to drizzle a little more melted butter over the top of the finished dish. I did. Hey, it’s Thanksgiving after all.
from: Forest Feast
4 sweet potatoes
4 small red onions
6 red potatoes
bay leaves, 15 dry, or 10 fresh (cut in half)
4 tablespoons melted butter
3 tablespoons olive oil
salt + pepper
2 minced garlic cloves
Slice the sweet potatoes, red onions, and red potatoes into 1/4 inch slices. A mandolin or v-slicer is a good way to ensure even cuts.
In a small bowl, whisk together the melted butter, olive oil, a pinch of salt and pepper, and the garlic cloves.
In a greased 9×13 inch pan, lined up the slices of potatoes and onions, alternating, like dominoes. You may have to double up on some, depending how many slices of each you have. Slip in bay leaves between every few slices.
Drizzle the melted butter mixture over the top .
Bake at 425 F until until fork tender and a bit crispy around the edges, about 1 hour. Remove the bay leaves, or remind guests not to eat them. 🙂