From Chef and author Wolfgang Puck

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Ingredients

Directions

Preheat the oven to 350 degrees F. Butter ten, 3-inch nonstick tart pans. (If tart pans are not available, these can be arranged directly on a baking tray.)

In a 10-inch skillet, melt the 2 tablespoons butter. Over medium-high heat, sauté the apples until lightly caramelized, 6 to 8 minutes.

Place the sweet potatoes in a medium bowl and season with salt, cinnamon, and pepper. Pour 1/2 cup melted butter over and mix well. In each tart pan, arrange a layer of potates in a circle, one slice overlapping the other. Divide the apples equally, place on top, and cover with the remaining potatoes, again in a circle, one slice overlapping the other. Pour a little of the remaining 1/2 cup melted butter into each pan. For easier handling, set the pans on a baking tray and bake until the potatoes are tender, lightly browned, and crispy, 30 to 35 minutes.

Invert the pans of potatoes onto the baking tray and if the underside has not browned, return to the oven for about 5 minutes longer. Serve immediately.

Serves 10

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