3-Potato Skillet Bake

• 1 Tablespoon Sea Salt (for Boiling Potatoes)
• 2 whole Sweet Potatoes (rinsed, Peeled, Cubed)
• 2 whole Yukon Gold Potatoes (rinsed, Peeled And Cubed)
• 2 whole Russet Potatoes (rinsed, Peeled And Cubed)
• 2 Tablespoons Sweet Cream Butter
• 1 Tablespoon Canola Oil
• 1 whole White Onion, Sliced Finely
• 1-1/2 cup Low Sodium Vegetable Stock
• 2 Tablespoons Pure Honey
• 1 teaspoon Cinnamon
• 1/2 teaspoons Black Pepper

1. Preheat oven to 400 F.
2. Fill a large pot 3/4 full of water, bring to a boil and add sea salt and all of the cubed potatoes. Cook on medium heat for 15 minutes stirring during cooking time.
3. In a 12" skillet over low heat, add sweet cream butter and canola oil. Once melted add sliced onions and saute on low heat until onions start to soften. Add vegetable stock and cook for 5 minutes. Shut off stove top.
4. Drain potatoes in a colander and add them into the skillet. Add in the honey, cinnamon and black pepper and stir to incorporate ingredients. Place skillet in oven (uncovered) and bake for 22-25 minutes or until potatoes crisp up a bit.
5. Pairs great with ham or poultry dishes. Enjoy!

salt, sweet potatoes, potatoes, potatoes, sweet cream butter, canola oil, white onion, vegetable stock, honey, cinnamon, black pepper

Taken from tastykitchen.com/recipes/sidedishes/3-potato-skillet-bake/ (may not work)