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Russet and Sweet Potato Tian with Brown Butter, Apple Cider Syrup, and Sage
PANNING THE GLOBE10Ingredients
2Hours
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Ingredients
US|METRIC
11 SERVINGS
- 1 Tbsp. cider vinegar
- 4 lb. russet potatoes (Idaho®, preferably long and slender, the amount of potatoes needed will depend on the size of your pan)
- 4 lb. sweet potatoes (5-6 medium, preferably long, slender, and similar in shape and size to the russets., Note: you will probably have extra potato slices that will go unused)
- 4 Tbsp. sweet butter (½ stick)
- 1/2 cup balsamic vinegar
- 1 cup syrup (apple cider)
- 20 sage leaves (fresh, 5 finely chopped, 15 left whole)
- 3 Tbsp. extra-virgin olive oil (divided)
- 4 tsp. kosher salt (plus more, to taste)
- 1/2 tsp. freshly ground black pepper
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