If, like me, you find sweet potatoes too sugary for many menus, this combination provides a semi-savory option.
Peel and slice on the thin side waxy white and sweet potatoes, layer in a lightly buttered casserole, gratin, or skillet–be artistic–with sprinklings of salt, pepper, and thyme.
Brush lavishly with melted butter and bake at 350 until the tops crisp and brown.
