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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Not a dessert style sweet potato dish! I had this in a newspaper clipping in my Thanksgiving recipes. Ingredients:
6 medium sweet potatoes, peeled |
10 tablespoons unsalted butter, melted |
1 teaspoon dried thyme, use 1 tbsp. for fresh thyme |
coarse sea salt |
fresh ground black pepper |
Directions:
1. Heat oven to 425 degrees F.
2. Using a mandoline or sharp knife, slice potatoes about 1/8 thick.
3. Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning.
4. Reserve about a dozen of the best slices for the top layer.
5. Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan.
6. Layer potatoes until all are used and top with the reserved slices.
7. Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press).
8. Place in the oven and bake for 30 minutes.
9. Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes.
10. Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer.
11. Cut into wedges and serve hot.
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