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Is there a point where this can be stopped and refrigerated so it doesn’t all have to be done Thanksgiving day? Thanks.
Hi, Martha! Emma here, managing editor for Simply Recipes! You know, I bet you could bake it covered in foil for the first 45 min, then remove from oven, cool, and refrigerate. Then uncover and finish baking the next day before serving. It will probably take slightly longer to crips up the potatoes because they’ll be cold from the oven, maybe 20 to 30 min?
This is gorgeous! I’ve made the sweet potato roast from Deb Perelman that you linked to and it is fantastic! I am planning on making your variation but adding her suggested creme fraiche to drizzle on top. Can’t wait! Thanks for another great inspiration. And btw, I made your potato au gratin this year and it was a huge success.
So many colours and so healthy and delicious! I love this dish, well done!
Gorgeous recipes from you in this morning’s email! Thank you as always for inspiration and great taste. Happy Thanksgiving to you and your family .
Thanks so much Evie, Happy Thanksgiving to you and your family too!
Gorgeous with the purple potato! Un-gratin – love it! Will be trying soon.
This is a beautiful idea.
Omg, looks so colourful and delicious! This will be a hit even with meat eaters.
Gorgeous and so darn easy. I love it.
I have been getting your recipies each day. I live in Belgium as an American citizen, enjoying each and every day one of your recipies. The potato dish seems excellent I hope to enjoy it for thanksgiving.Thanks again Leona So.
This looks so good, the colours really make it seem so special. The perfect autumn/winter dinner party side.
This is truly a beautiful recipe and perfect for a gluten free Thanksgiving dinner. I’m pinning this for later. Can’t wait to try this one. Thanks