Yukon Gold & Sweet Potatoes Anna

• 1 1/4 lbs yukon gold potatoes, peeled
• 1 1/4 lbs sweet potatoes, peeled
• 6 tablespoons unsalted butter, melted
• course salt and pepper, to taste

1. Preheat oven to 425.
2. Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
3. Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
4. Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
5. Brush with butter and generously season with salt and pepper.
6. Make another layer with sweet potato slices; brush with butter and season.
7. Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
8. Drizzle any remaining butter on top of potatoes.
9. Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
10. Transfer to oven and bake 30 minutes.
11. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
12. Remove from oven.
13. Run a small rubber spatula around edges of potatoes to loosen.
14. Carefully invert onto a plate and cut into wedges.

gold potatoes, sweet potatoes, unsalted butter, course salt

Taken from www.food.com/recipe/yukon-gold-sweet-potatoes-anna-511391 (may not work)