1/2 cup of butter or margarine (120 g)
3.5 pounds of sweet potatoes
1 tablespoon of salt
1/2 teaspoon of black pepper
1/2 cup of butter or margarine (120 g)
3.5 pounds of sweet potatoes
1 tablespoon of salt
1/2 teaspoon of black pepper
Peel the sweet potatoes and dry them with a paper towel
Do not wash or soak
Cut the sweet potatoes into thin slices and pat dry with paper towels
Preheat the oven to high heat (240°C)
Spread 4 tablespoons of melted butter or margarine in a round baking dish about 22 cm in diameter
Place the dish in a low oven and, when the butter is hot, arrange the sweet potato slices in concentric circles starting from the center of the dish
Spoon melted butter over each layer, sprinkle with salt and black pepper
Remove from heat
Cover with greased aluminum foil
Press down gently with a small saucepan to compress the sweet potatoes
Bake for 20 minutes
Check again by pressing down gently with a small saucepan, remove the foil and bake for an additional 25 minutes
Run a knife around the baking dish
Place a plate over the dish and invert
Serve in 8 portions
Cut into slices to serve.
