Crisp Two Potato Cake
Contributed by: Foodland Ontario
(NC) - Layer slices of both regular and sweet potatoes to make an attractive and interesting side dish for your favourite roast.
- 4 Baking Potatoes
- 2 Sweet Potatoes
- 1/3 cup Olive oil 75 mL
- 2 tbsp Fresh thyme leaves 25 mL
- 1 tsp Pepper 5 mL
- 1/2 tsp Salt & paprika 2 mL
Keep baking and sweet potatoes separate, peel and slice to 1/8 inch (3 mm) thickness. In 2 large
bowls, toss each type with half each of the oil, thyme, pepper, salt and paprika.
In well greased 10 inch (3 L) springform pan, arrange half of the sweet potato slices over pan,
overlapping slightly. Arrange half of the baking potato slices on top, overlapping. Repeat layers.
Press layers down with a plate. Bake on baking sheet, uncovered, in 400ºF (200ºC)
oven for about 1 hour or until top potatoes are brown and crispy. Let stand at room temperature
for about 30 minutes. Run knife around inside rim; remove pan side and transfer potatoes to
platter. Cut into wedges to serve.
Preparation: 15 minutes - cooking time 1 hour
Serving Size: Makes 8 servings.