Checkerboard Potatoes

Potato Side Dish - Side Dish

Alternating slices of sweet and white potatoes baked in cream, butter, and a touch of cinnamon are a wonderful taste surprise. This dish was served by friends after my aunt's funeral. I've made it for several special occasions and it never fails to be a hit. It is rich, but oh so delicious.

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Checkerboard Potatoes

Ingredients

3 (8 ounce) sweet potatoes

cut into 1/4 inch slices

3 large red potatoes

cut into 1/4 inch slices

1 cup heavy cream

½ cup unsalted butter

salt to taste

½ teaspoon ground cinnamon

or to taste

Side Dish

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

In a 9x13 inch baking dish alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter and sprinkle with cinnamon.

Step 3

Bake uncovered for 1 hour in the preheated oven or until the potatoes are fork tender and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.

Nutritional Information

Checkerboard Potatoes

Servings Per Recipe:8

Calories: 374.8

% Daily Value *

Protein: 4.7g 9%

Carbohydrates: 40.1g 13%

Dietary Fiber: 5g 20%

Sugars: 5g

Fat: 22.8g 35%

Saturated Fat: 14.2g 71%

Cholesterol: 71.3mg 24%

Vitamin A Iu: 12878.7IU 258%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.4mg 26%

Vitamin C: 14.1mg 24%

Folate: 35.9mcg 9%

Calcium: 63.6mg 6%

Iron: 1.6mg 9%

Magnesium: 54.2mg 19%

Potassium: 942.8mg 26%

Sodium: 68mg 3%

Thiamin: 0.1mg 13%

Calories From Fat: 204.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.