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sweet potato annaPommes Anna (Potatoes Anna) is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. Very large amount of butter, but butter makes everything taste better.

Traditionally the recipe calls for waxy potatoes, which tend to keep their shape. Examples are Yukon, russet, etc. I decided to try this dish using sweet potatoes. Select sweet potatoes that have a similar, cylindrical shape. Peel and cut into thin slices. A mandolin works best, but patience and a sharp knife works fine.

I used a spring-form cake pan, hoping that the removable pan bottom would be helpful when flipping the finished “potato cake.” Wise idea.

Sweet Potatoes Anna

{gluten free}

What you need:

  • 4 med sweet potatoes, peeled
  • 10 tbs unsalted butter, melted
  • 1 tbs fresh chopped rosemary
  • 1 tbs fresh chopped sage
  • freshly ground sea salt and black pepper

What you do:

  • Heat oven to 425°
  • Slice potatoes thinly, using mandoline or sharp knife.
  • Place potatoes in lg bowl.
  • Pour melted butter over potatoes.
  • Add rosemary, sage, salt and pepper and mix well.
  • Toss to coat.
  • Prepare spring-form pan with spray.
  • Layer potatoes, slightly overlapping, in circle starting from the outside edge.
  • Cover with foil and bake for 40 min.
  • Remove foil and continue baking until potatoes are soft and top begins to caramelize, about 20-25 min.
  • Remove from oven and cool 5 min.
  • Remove sides of spring-form pan.
  • Using sharp knife carefully loosen bottom of pan from potatoes.
  • Top with larger plate and invert; repeat inversion onto serving platter.
  • Cut into wedges.
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