The “Knish” idea to go along with the hot dog and kraut.
This isn’t really a recipe. It’s thinly sliced sweet potato drizzled in olive oil, salt and pepper, and a bit of rosemary and sage tucked into it, with French’s yellow mustard brushed on the bottom of the crust.
The crust is 1 cup flour to 1 stick butter to 1/2 stick cream cheese, allowed to cool and then rolled out.
I pre-baked the potato about 45 minutes before slicing it and putting it in the crust, so that it could be done without burning the crust, and then another hour all together. The potato was still not really mushy, amazingly.