1 Hour 30 Minutes
cups chicken broth
cloves garlic, peeled and smashed
(4-inch) sprigs fresh thyme
(4-inch) sprigs fresh rosemary
(2-inch) sprig fresh sage
teaspoon kosher salt
ground pepper, if desired
pounds mixed russet and sweet potatoes, peeled and sliced 1/4-inch thick
In saucepan over medium heat, place broth; bring to a boil.
Add garlic, thyme, rosemary, sage, salt and pepper, if desired; bring to a boil. Immediately remove from heat, cover and let steep 30 minutes.
Heat oven to 425°F.
Alternate russet and sweet potato slices in buttered 9-inch round cake pan forming several layers.
Bring herbed broth back to simmering. Hold fine sieve over potatoes and pour broth through sieve over potatoes.
Dot potatoes with butter.
Bake 50 to 60 minutes or until golden brown. Let rest before serving.
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