Layer slices of both regular and sweet potatoes to make an attractive and interesting side dish for your favourite roast.
4 Ontario baking potatoes
2 Ontario sweet potatoes
1/3 cup olive oil
2 Tbsp fresh thyme leaves (or 2 tsp dried)
1 tsp pepper
1/2 tsp each salt and paprika
1) Keeping baking and sweet potatoes separate, peel and slice to 1/8-inch thickness. In 2 large bowls, toss each type with half each of the oil, thyme, pepper, salt, and paprika.
2) In well-greased 10-inch 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. Bake on baking sheet, uncovered in 400 F 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.
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