Sweet Potatoes Anna

  0.0 – 0 reviews  • Side Dish
If you’ve got a 9 to 10-inch cast-iron skillet, use it here-otherwise an ovenproof nonstick skillet will work fine. While we’ve used 3 different color sweet potatoes-orange, white and purple fleshed, feel free to use your favorite.
Level: Easy
Total: 1 hr 5 min
Active: 15 min
Yield: 8 servings

Ingredients

  1. 3 pounds assorted colored sweet potatoes, peeled
  2. 3/4 cup (1 1/2 sticks) unsalted butter
  3. Kosher salt and freshly ground pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Thinly slice the potatoes using a mandoline, the slicing blade of a food processor or a chef’s knife.
  3. Place the butter in the cast-iron or ovenproof skillet and melt it in the preheated oven. Remove and swirl the butter around to coat, and then pour the butter into a dish.
  4. Arrange the sweet potato slices in overlapping concentric circles in the skillet, brushing each layer with some of the butter, sprinkling with salt and pepper, and pressing down to compact, until all of the potatoes and butter have been used. Place a layer of foil directly on the top layer and place an empty pan on top to pack the potatoes down.
  5. Bake until the potato cake can be easily pierced with a knife indicating the potatoes are tender, about 45 minutes. Run a metal spatula around the edge and then carefully invert the potato cake onto a serving platter.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 300
Total Fat 17 g
Saturated Fat 11 g
Carbohydrates 35 g
Dietary Fiber 5 g
Sugar 7 g
Protein 3 g
Cholesterol 46 mg
Sodium 446 mg

 

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