Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between two greased 15-in. x 10-in. x 1-in. baking pans. Roast at 425° for 17-20 minutes or until tender.
Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and toss to combine.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 130 (43%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 32.8mg||10 %|
|Sodium 280.1mg||10 %|
|Potassium 866.2mg||23 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 33.3g|
|Protein 6.5g||9 %|
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Calories per serving: 303
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