Healthy Dish

Sweet Potato and Yukon Gold Bake

Ingredients

olive oil: 2 Tbsp
onion: 4 cup (sliced)
thyme: 1 tsp (fresh and minced)
salt: 1.5 tsp
sweet potatoes: 1 kg (mixed in color, peeled and sliced into thick rounds)
Yukon Gold potatoes: 1 kg (peeled and sliced into thick rounds)
butter: 2 Tbsp (melted)
black pepper: 0.25 tsp

Metric Conversion

Stages of cooking

Take a deep pot and heat oil in it on medium fire. Slice the onions and caramelize it for about 15-20 minutes.
Cover the pot with the lid. Stir the onions from time to time. Add salt and thyme and stir well once again. Meanwhile, peel and slice sweet potatoes and Yukon golds. Try to make them of the same size. Put the sliced ingredients into water to prevent them from preliminary discoloring. Then drain them and set aside for a while.
Take a baking dish and brush it with melted butter. Then put the layer of caramelized onions on the bottom. Then put two more layers – sweet potato and Yukon golds slices. Season with salt and black pepper to your taste. Cover the baking dish with foil and bake in the oven at 204 C (400 F) for about 45 minutes.
Then take the foil away and bake the dish uncovered for 15 minutes more to make the edges light brown and crispy. Season with salt and pepper once again if necessary. Garnish with fresh thyme and serve warm! Enjoy!

History of the Sweet Potato and Yukon Gold Bake:

Sweet potatoes and Yukon golds are both indigenous to South America and were introduced to North America in the 16th century. Sweet potato and Yukon gold bake is a relatively new dish, but has quickly become a popular favorite among food enthusiasts. This hearty and healthy dish is often served as a side dish or main course at family dinners, holiday parties and social gatherings.

Tips and Tricks for Sweet Potato and Yukon Gold Bake Recipe:

Slice the potatoes evenly to ensure that they cook evenly.
Soak the potatoes in water after slicing them to prevent discoloration.
Caramelize the onions slowly to bring out their natural sweetness and add depth of flavor to the dish.
Cover the dish with foil while baking to prevent the potatoes from drying out and becoming tough.
Remove the foil during the final 15 minutes of baking to allow the edges to become crisp and golden-brown.

Tips for presenting the dish:

Garnish the dish with fresh thyme leaves to add color and flavor.
Serve the dish warm, straight from the oven to ensure that it retains its crispy texture.
Serve the dish in a large, festive baking dish that will add an element of rustic charm to your table.
Pair the dish with a light and refreshing side salad or a glass of crisp white wine to balance out the rich flavors of the potato bake.

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