Sweet Potato and Yukon Gold Bake

Looking for a special holiday side? Here’s a festive dish that alternates the flavors and colors of vibrant sweet potatoes with buttery yukon gold potatoes, all sitting on a bed of caramelized onions.

I actually started out to make a gratin, more in the spirit of our gruyere potatoes, perhaps with a breadcrumb topping. But as I experimented with the recipe, the wonderful flavors of the sweet potatoes and potatoes seemed to get lost in the rich toppings.

So the toppings got chucked in favor of a more naked gratin, the un-gratin. The gratin without the gratin part. A rainbow hasselback sweet potato and potato bake.

It’s so pretty! I found a big beautiful purple sweet potato at the market that contrasts beautifully with the garnet yam and yellow yukon golds. Sweet potatoes come in many shades, so pick a variety.

Sweet Potato and Yukon Gold Bake Recipe

Look for sweet potatoes that are small in diameter, long, and uniform in shape.

Going vegan? Swap out the butter in step 3 with olive oil.

Ingredients

Caramelized Onions:

• 2 Tbsp olive oil
• 4 cups sliced onions (1/8 to 1/4-inch slices)
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon salt

Sweet Potatoes and Yukon Golds:

• 2 pounds of sweet potatoes, mixed in color if available, peeled and sliced into 1/8-inch thick rounds
• 2 pounds Yukon Gold potatoes, peeled, and sliced into 1/8-inch thick rounds
• 2 Tbsp melted butter
• 1 teaspoon of salt
• 1/4 teaspoon black pepper
• Sprigs of fresh thyme

Read More: Sweet Potato and Yukon Gold Bake