Rating: 3 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

Alternating slices of sweet and white potatoes baked in cream, butter, and a touch of cinnamon are a wonderful taste surprise. This dish was served by friends after my aunt's funeral. I've made it for several special occasions and it never fails to be a hit. It is rich, but oh so delicious.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.

  • Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.

Nutrition Facts

375 calories; protein 4.7g; carbohydrates 40.1g; fat 22.8g; cholesterol 71.3mg; sodium 68mg. Full Nutrition
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