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Checkerboard Potatoes

Checkerboard Potatoes

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
JBJ117

JBJ117

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

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

SMOMAN
24

SMOMAN

1/23/2004

I have one suggestion for these potatoes.... don't make them. A waste of time and money. The taste of cinnamon with these potatoes is gross. These don't even rate one star, but there is no lower choice. SORRY!!!!

NANNIE
7

NANNIE

1/23/2004

5/2/03 Would not make this dish again. It was edible, however, teenage girls would not go near it. Not even a "pretty" dish. Sorry, Nannie

POPPIN
3

POPPIN

12/7/2009

my suggestion is to forget the heavy cream and cinnamon...add sliced onion, salt and pepper..yumm

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