Another family favorite, from my fantastic grandma, Marilyn. This one is a favorite for the holidays, and it's okay to have this much butter because sweet potatoes are so good for you...haha!
I love sweet potatoes any way, and I LOVE this recipe...it is soooo good. A bit savory, but the salt and the sweetness of the potatoes balance nicely and taste fantastic.
Sweet Potatoes Anna
2 lbs sweet potatoes or yams
6 tbsp parmesan cheese
1/2 c butter, melted. (1 stick)
Preheat oven to 425 degrees. Peel potatoes, and using food processor or salad shooter, slice potatoes into 1/8 inch slices. Completely coat bottom of a 9 inch cake or spring form pan with 1 tbsp butter. Arrange 1/6 of the potato slices in an overlapping layer on bottom of the pan, pour one tbsp butter over top, then sprinkle with cheese. Sprinkle with pinch of salt. Repeat process til all of the ingredients are used, and then top with more butter and another sprinkle of cheese. Push down with hand to compress into pan. Cover with foil and bake for 30 minutes. Remove foil, then bake for another 40 to 45 minutes, til edges are brown and slightly crispy. Let stand for 5 minutes. Using spatula, drain off any extra butter. Use a butter knife to loosen potatoes around the edge of the pan, then invert onto platter. Cut into wedges and serve.
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