Yukon Gold & Sweet Potatoes Anna - cooking recipe

Ingredients

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

Preparation

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