Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
When you prepare sweet potatoes like this, you get the best of both worlds: tender, buttery rounds of sweet potato with crisped, browned edges. To balance the natural sweetness of the potatoes, we toss the slices with vinegar, spices and red pepper flakes, then tuck sliced shallot and sage or rosemary leaves in between the layers. Sweet potatoes can vary greatly in size. Try to choose medium-sized ones of about the same diameter so the slices fit neatly in the pie plate. The quickest way to slice the potatoes is with a mandoline—aim for slices about ⅛-inch thick. Serve this with a pork roast or pork chops, or alongside the roasted turkey on the Thanksgiving table.
Servings
Don’t worry if you don’t have a mandoline—you can slice the potatoes by hand. Just try to keep the slices thin and even, no thicker than ¼ inch, or they will take longer in the oven.
(20 minutes active), plus cooling
tablespoons salted butter, melted
tablespoons extra-virgin olive oil
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT