No ImageSweet Potato and Yukon Gold Bake

Did you make it? Rate it!

  1. Famous Adriane

    This dish came out beautifully! I did arrange it a day in advance and I will warn that if you do use the purple potatoes, they bleed. Leftovers don’t look nearly as appealing as they do the first day if you use the purple potatoes. With that said, they are delicious and extremely impressive looking

    xxxxxyyyyy

  2. Martha

    Is there a point where this can be stopped and refrigerated so it doesn’t all have to be done Thanksgiving day? Thanks.

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  3. Cristina

    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.

  4. Alida @My Little Italian Kitchen

    So many colours and so healthy and delicious! I love this dish, well done!

  5. Evie Lieb

    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 .

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