Yield
10 to 12 servings

How to Make It

Step 1

Peel potatoes, and cut into 1/8-inch-thick slices; set aside.

Step 2

Melt butter in a skillet; add onion, and saute until tender. Remove onion from skillet, reserving drippings.

Step 3

Sprinkle sweet potatoes with 1 tablespoon salt. Cook in batches in skillet until browned and almost tender, turning once. Place potatoes in a greased 13- x 9-inch baking dish.

Step 4

Combine whipping cream, egg yolks, and eggs in a large bowl; stir in 2 teaspoons salt and next 7 ingredients. Pour over potatoes. Place dish in a shallow roasting pan; add hot water to pan to depth of 1 inch.

Step 5

Bake at 350° for 45 minutes. Remove dish from water; cool. Chill 8 hours.

Step 6

Remove from dish, and cut into desired shapes. Place on a lightly greased baking sheet.

Step 7

Bake at 400° for 12 minutes or until thoroughly heated.

Step 8

*A pinch of ground nutmeg and 1/4 teaspoon ground cinnamon may be substituted.

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