Baked Yam and Potato Casserole

This is a great vegetable side dish. A little prep with all the slicing, but worth it.

• 2 large sweet potatoes, thinly sliced
• 3 large potatoes, thinly sliced
• 1 onion, thinly sliced
• 4 tablespoons butter, divided
• salt and pepper to taste
• 3 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup shredded mozzarella cheese
• 2 tablespoons dry bread crumbs
• 1 tablespoon dried parsley (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
3. In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
4. Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
5. Bake in preheated oven for 1 hour, or until potatoes and onions are soft.

Much to the dismay of my husband I don't usually follow directions exactly, specifically when it comes to measuring ingredients. I made a few small changes here also. First I didn't actually measure the potatoes and yams, I just cut a bunch and layered them in the dish and I didn't measure the butter either. I just dotted each layer with a few pieces of butter. I used Italian flavored bread crumbs so I didn't use any parsley. Other than that, I followed the recipe and it turned out great :)