1 tbsp. vegetable oil
1 tbsp. melted butter
3 med. sized sweet potatoes (about 1 1/2 lbs. total)
1 tsp. peeled, minced ginger root
1 1/2 tbsp. light brown sugar
3/4 tsp. salt

Combine oil and butter in a small bowl. Line a 9 inch glass pie plate with aluminum foil and lightly brush with oil-butter mixture. Peel sweet potatoes and slice them thinly with a food processor fitted with a slicer blade or by hand. Place the potato slices in a bowl and toss with ginger, brown sugar, salt, and a scant tablespoon of oil-butter mixture. Arrange the slices in slightly overlapping concentric circles around the bottom of the pie pan, adding another row around the sides. Brush the top lightly with oil-butter mixture. Layer the remaining slices and drizzle remaining oil mixture over the top.

The dish can be made ahead to this point, covered, with plastic wrap, and refrigerated for up to 2 days.

Preheat oven to 400 degrees and place oven rack on the bottom rung of the oven. Cover potatoes with aluminum foil, weight with a flat, heavy lid or a cake pan or pie pan and bake on the bottom rack of the oven for 30 minutes. Remove foil and bake for another 30 to 35 minutes or until the potatoes are brown and crisp on top. Remove from the oven and invert onto a serving platter. Serves 6.