Sweet Potato and Yukon Gold Bake

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.

  • Prep time: 15 minutes
  • Cook time: 1 hour, 25 minutes
  • Yield: Serves 6 to 8


Caramelized Onions:

  • 2 tablespoons extra virgin 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 tablespoons melted butter
  • 1 teaspoon of salt
  • 1/4 teaspoon black pepper
  • Sprigs of fresh thyme


1 Caramelize the onions: Heat olive oil in a large, thick-bottomed pot on medium heat. Add the sliced onions, toss to coat, lower the heat to medium low and cover. Let cook for 15 to 20 while you are slicing the sweet potatoes and yukon golds, stirring occasionally, until completely softened.

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Then increase the heat to medium high and cook uncovered until golden brown. Remove from heat and stir in salt and thyme.

2 Peel and slice all of the sweet potatoes and yukon golds. Try to make them uniform in size.

Place the slices in a bowl of water while you are prepping them to prevent them for discoloring. If using purple sweet potatoes, keep the slices in a different bowl of water (the color bleeds).

Drain the slices, place them in a bowl.

3 Line baking dish with onions, sweet potato and potato slices: Place the caramelized onions in an even layer over the bottom of a 9x12 rectangular or oval casserole dish.

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Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions.

Brush with melted butter, sprinkle with salt and pepper.

4 Cover with foil and bake in a 400°F oven for 45 minutes, until the potatoes are cooked through.

5 Remove foil, bake uncovered for 15 minutes more, until the edges are crispy and browned.


Sprinkle with a little more salt and pepper. Garnish with sprigs of fresh thyme. Serve immediately.

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  • 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


  • Martha

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

    • Emma Christensen

      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?

  • 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.

  • Alida @My Little Italian Kitchen

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

  • 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 .

    • Elise Bauer

      Thanks so much Evie, Happy Thanksgiving to you and your family too!

  • Jean

    Gorgeous with the purple potato! Un-gratin – love it! Will be trying soon.

  • Marta @ What should I eat for breakfast today

    This is a beautiful idea.

  • Charmaine Ng

    Omg, looks so colourful and delicious! This will be a hit even with meat eaters.

  • Denise

    Gorgeous and so darn easy. I love it.

  • Leona So

    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.

  • Natalie Harney

    This looks so good, the colours really make it seem so special. The perfect autumn/winter dinner party side.

  • [email protected] freeA-Z Blog

    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