What you’ll need:
4 Yukon gold potatoes cut into thin slices (I leave the skins on)
2 sweet potatoes peeled and sliced thinly
1 Tbsp sea salt divided
1 Tsp black pepper
4 Tbsp butter melted
3/4 C milk (I use almond)
1/2 C cream
1 Tsp vegetable bullion
1/2 Tsp cayenne pepper divided
1 package of fresh sage
1 Tbsp flour
Vegetable oil
What you’ll do:
Heat oven to 450
Boil potatoes in separate pots until potatoes are tender about 10 minutes
In a medium bowl combine butter, milk, cream and bullion
Once potatoes are tender pour out excess water
Add 1/2 of the cream mixture to each of the potatoes
Mash potatoes with the cream but leave some chunks
Season with salt and pepper
In a greased glass baking dish scoop the sweet potatoes in, then scoop the gold potatoes in
Spread out evenly
Sprinkle with sea salt, pepper and cayenne pepper
Bake in oven for 20 minutes or until potatoes start to brown
In a medium skillet add oil (about 2″ deep) and heat over medium
Toss sage leaves with flour and cayenne pepper
When oil is heated add sage
Fry for 2-3 minutes until sage is crispy
Remove sage and place on a plate lines with paper towels
Season with sea salt
Remove casserole from oven and place sage on top of the casserole
Enjoy!!
Kacey Tess 