Two Potatoes Erica

6 medium all-purpose potatoes (about 2 pounds)
4 medium sweet potatoes (about 2 pounds)
1 large onion
4 tablespoons margarine or butter
salt
ground black pepper
parsley sprigs for garnish

1. Peel all-purpose and sweet potatoes. Using an adjustable slicer or sharp knife, thinly slice potatoes, keeping sliced white and sweet potatoes in separate piles
2. In 10-inch cast-iron skillet, heat oil over medium heat. Add onion; cook until tender. Transfer to bowl.
3. In same skillet, arrange white potatoes, over lapping them slightly. Sprinkle with onion; dot with 2 tablespoons margarine. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
4. Arrange sweet-potato slices over white potatoes. Dot with remaining 2 tablespoons margarine; sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
5. Cook layered potato mixture over medium heat 15 minutes, or until bottom layer of potatoes is lightly browned. Meanwhile preheat oven to 450 F
6. Place skillet on bottom rack in oven and bake 25 minutes, or until potatoes are tender when pierced with knife, pressing potatoes with pancake turner occasionally. To seve, loosen edge of poattotes with pancake turner; carefully invert potatoes onto warm platter, Garnish with parsley springs; cut into wedges.

Notes: I made this with JUST sweet potatoes and it was delish!