The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Shingled Sweet Potatoes

Advertisement

Ingredients

4 medium sweet potatoes


6 tablespoons butter, melted, plus more for greasing skillet


1½ teaspoons thyme leaves

Salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees. Using a
mandolin, carefully slice sweet potatoes into ⅛-inch thick rounds.
  2. Butter the base of an 8- or 9-inch cast-iron or nonstick skillet. Arrange sweet potatoes in rings until bottom of skillet is covered. Sprinkle with thyme, salt, and pepper and brush with butter. Repeat until all potatoes are used.
  3. Butter one side of a piece of aluminum foil larger than the pan. Cover top of sweet potatoes with foil, buttered-side down, then place a slightly smaller pan on top of the foil.
  4. Cook on the stovetop over medium-high heat until potatoes are sizzling, then transfer skillet to oven (with second pan still on top). Cook for 20 minutes, then remove second pan and foil and bake until potatoes are easily pierced with a fork, 15 to 20 minutes more. Let rest 5 minutes, then invert pan onto a plate and serve.

From Our Guide to a New Southern Thanksgiving.

Print Recipe