You can slice them with a knife, if you have a Mandolin use it and know that I'm envious!
In a large bowl toss the potatoes with olive oil and ½ teaspoon salt and ¼ teaspoon black pepper
Arrange the slices of potatoes alternating baking potatoes with sweet potatoes in a deep pie dish or oven save baking dish.
I found that stacking them into my hand then placing them into the dish was pretty easy and didn't take as long as I thought it would to arrange them.
Bake for one hour, then cover the potatoes with foil so the tops don't dry out and continue baking for 20-30 more minutes or until potatoes are fully cooked and tender.
Remove from oven, brush with a little olive oil and sprinkle with a small amount of salt and pepper, the oil will give the potatoes a great sheen and allow the salt and pepper to stick.
Recipe by Created by Diane at https://www.createdby-diane.com/2014/11/roasted-holiday-potatos.html