Name: Checkerboard Potatoes recipe
Ingredients: 3 (8 ounce) sweet potatoes, cut into 1/4 inch slices;3 large red potatoes, cut into 1/4 inch slices;1 cup heavy cream;½ cup unsalted butter;salt to taste;½ teaspoon ground cinnamon, or to taste

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Ingredients

3 (8 ounce) sweet potatoes, cut into 1/4 inch slices 3 large red potatoes, cut into 1/4 inch slices 1 cup heavy cream ½ cup unsalted butter salt to taste ½ teaspoon ground cinnamon, or to taste

Nutrition Info

374.8 calories carbohydrate: 40.1 g cholesterol: 71.3 mg fat: 22.8 g fiber: 5 g protein: 4.7 g saturatedFat: 14.2 g servingSize: - sodium: 68 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.

Recipe Yield

8 servings

Recipe Note

Alternating slices of sweet and white potatoes baked in cream, butter, and a touch of cinnamon are a wonderful taste surprise. This dish was served by friends after my aunt's funeral. I've made it for several special occasions and it never fails to be a hit. It is rich, but oh so delicious.

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