Ingredients for - Sweet Potato and Yukon Gold Bake

1. For the caramelized onions:
2. 2 tablespoons extra virgin olive oil
3. 4 cups sliced onions (1/8 to 1/4-inch slices)
4. 1 teaspoon fresh thyme, minced
5. 1/2 teaspoon salt
6. For the sweet potatoes and Yukon golds:
7. 2 pounds of sweet potatoes, mixed in color if available, peeled and sliced into 1/8-inch thick rounds
8. 2 pounds Yukon Gold potatoes, peeled, and sliced into 1/8-inch thick rounds
9. 2 tablespoons melted butter
10. 1 teaspoon of kosher salt
11. 1/4 teaspoon freshly ground black pepper
12. Sprigs of fresh thyme

How to cook deliciously - Sweet Potato and Yukon Gold Bake

1 . Stage

Caramelize the onions: Heat olive oil in a large, thick-bottomed pot on medium heat. Add the sliced onions, toss to coat, lower the heat to medium low and cover. Let cook for 15 to 20 stirring occasionally, until completely softened. Then increase the heat to medium high and cook uncovered until golden brown. Remove from heat and stir in salt and thyme.

2 . Stage

Preheat the oven to 400°F.

3 . Stage

Peel and slice the sweet potatoes and Yukon golds: Try to make them uniform in size. Place the slices in a bowl of water while you are prepping them to prevent them for discoloring. If using purple sweet potatoes, keep the slices in a different bowl of water (the color bleeds). Drain the slices, place them in a bowl.

4 . Stage

Line the baking dish with onions, sweet potato and potato slices: Place the caramelized onions in an even layer over the bottom of a 9 x 12-inch rectangular or oval casserole dish. Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions. Brush with melted butter, sprinkle with salt and pepper.

5 . Stage

Cover with foil and bake: Bake for 45 minutes, until the potatoes are cooked through.

6 . Stage

Remove the foil, continue to bake: Bake an additional 15 minutes until the edges are crispy and browned. Sprinkle with a little more salt and pepper. Garnish with sprigs of fresh thyme. Serve immediately.