This is an awesome recipe. The only difference is I added 1/2 teaspoon nutmeg to the mixture. This was GREAT and tasted like something from a high end restaurant.
Creamy deliciousness with a nice pecan crunch. I used half the amount of sugar and it was perfect for us.
Love this! Since I’m allergic to nuts, I topped mine with mini marshmallows! #ToDieFor
I don’t like nuts so i left them off, but man oh man are these potatoes good! Even without the nuts! And soooo easy! I prepared the whole thing the night before and baked it today. Perfect!
Since I have bad arthritis in my hands I bake potatos instead as they are to hard for me to peel. Have made this for years with just that one change.
Very very forgiving recipe. I can’t use egg (allergy) and did a flax substitute. (Soak 1 TB flax seed in 3 TB water for 5 min, blend until smooth for 1 large egg.) Forgot the vanilla and milk. Oops. Used Penzey’s baking spice because it was all I had. Despite butchering the recipe family still loved it, and the flax ended up lending a very pleasant flavor running in the background.
Wow this was the bomb. I could have ate it all before the company arrived!!! ??
Ingredients
3 tablespoons salted or unsalted butter, melted
3 tablespoons olive oil
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
3 tablespoons salted or unsalted butter, melted
3 tablespoons olive oil
Coarse salt and black pepper or red pepper flakes to taste
5 pounds sweet potatoes, peeled and sliced thin
2 shallots, peeled and sliced thin
Steps
Heat oven to 375°F (190°C). Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish. (Mine is 9.5-by-12-inches, if that helps.) Sprinkle butter/oil puddle with some salt and pepper. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Increase oven heat to 450æF (230°C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.
If you’d like to finish this with the Thanksgiving Salsa Verde I show here, or at least serve it on the side, place 1 scant cup of parsley leaves, 1 tablespoon fresh rosemary, 1 generous teaspoon of fresh thyme and sage leaves, 1 small garlic clove, the zest of 1/2 a lemon and 2 teaspoons capers (rinsed and drained if salted) in a food processor or blender and blend until finely chopped. Drizzle in 7 tablespoons olive oil with the machine running, or enough the mixture is loose and somewhat pourable. Season well with salt and pepper flakes.
From: smittenkitchen