Best Sweet Potatoes Anna Recipes

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YUKON GOLD AND SWEET POTATOES ANNA



Yukon Gold and Sweet Potatoes Anna image

Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 6 to 8

Number Of Ingredients 4

1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled
1 1/4 pounds sweet potatoes (2 medium), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
  • Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
  • Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.

SWEET POTATOES ANNA WITH PRUNES



Sweet Potatoes Anna With Prunes image

This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly - use a mandoline if you have one - and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.

Provided by Tara Parker-Pope

Time 1h30m

Yield 6 to 10 servings

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter
1 cup port
10 pitted prunes
5 to 6 small sweet potatoes, peeled and very thinly sliced
Salt and freshly ground black pepper

Steps:

  • Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
  • Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
  • Heat oven to 450 degrees.
  • Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
  • Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal.
  • Bake until crisp and tender, 35 to 45 minutes.
  • Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 280 milligrams, Sugar 8 grams, TransFat 1 gram

SWEET POTATOES ANNA



Sweet Potatoes Anna image

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.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 3

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

Steps:

  • Preheat the oven to 400 degrees F.
  • Thinly slice the potatoes using a mandoline, the slicing blade of a food processor or a chef's knife.
  • 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.
  • 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.
  • 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.

SWEET POTATOES ANNA



Sweet Potatoes Anna image

Provided by Regina Schrambling

Categories     casseroles, side dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 4

6 medium sweet potatoes, peeled
10 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Coarse sea salt and freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Using a mandoline or sharp knife, slice potatoes about 1/8-inch thick. Place in a very large bowl, and add butter, thyme and salt and pepper to taste. Toss well until all slices are well coated with butter and seasonings.
  • Reserve about a dozen of the best-looking slices for top layer. Arrange a layer of slightly overlapping slices in 10-inch round gratin dish, skillet or other shallow ovenproof pan. Layer potatoes until all are used, topping gratin with reserved slices.
  • Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in oven, and place a heavy pan slightly smaller in diameter than first pan directly on foil. Bake for 30 minutes.
  • Remove top pan, and carefully peel away foil. (If necessary, use a spatula to help separate foil from potatoes.) Continue baking until potatoes are soft and top is almost caramelized, 20 to 30 minutes longer. Cut into wedges and serve hot.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 1 gram

YUKON GOLD & SWEET POTATOES ANNA



Yukon Gold & Sweet Potatoes Anna image

Found this recipe in a Martha Stewart magazine and decided to make it for a holiday dinner. It is a twist on the French Classic and was easy once you slice the potatoes (I use mandolin) and the 2 colors look so nice and the taste is good too. Remember root vegetables take a lot of seasoning so they recommend you don't by stingy with the salt and pepper adding to each layer.

Provided by Bonnie G 2

Categories     Yam/Sweet Potato

Time 1h15m

Yield 1 Pan, 6 serving(s)

Number Of Ingredients 4

1 1/4 lbs yukon gold potatoes, peeled
1 1/4 lbs sweet potatoes, peeled
6 tablespoons unsalted butter, melted
course salt and pepper, to taste

Steps:

  • Preheat oven to 425.
  • Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
  • Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
  • Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
  • Brush with butter and generously season with salt and pepper.
  • Make another layer with sweet potato slices; brush with butter and season.
  • Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
  • Drizzle any remaining butter on top of potatoes.
  • Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
  • Transfer to oven and bake 30 minutes.
  • Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
  • Remove from oven.
  • Run a small rubber spatula around edges of potatoes to loosen.
  • Carefully invert onto a plate and cut into wedges.

Nutrition Facts : Calories 265.4, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 57.4, Carbohydrate 38.1, Fiber 4.5, Sugar 4.8, Protein 3.4

SWEET POTATOES ANNA



Sweet Potatoes Anna image

Potatoes Anna is basically a dish where you take any type of potato, slice it really thinly, then arrange the slices in a pan and bake. (It's a great holiday dish because you can rope in a family member to either be the slicer or the arranger!)

Provided by Amanda Hesser and Merrill Stubbs

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

8 ounces unsalted butter, plus more to grease the pan
2 large sweet potatoes or yams, or 3 medium
10 pitted prunes
1 cup port, Madeira, Marsala, or bourbon
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F. Melt butter in a small saucepan over medium heat. Meanwhile, slice the sweet potatoes on a mandoline. Soak prunes in port for 20 minutes, then drain and roughly chop. Coat a cast-iron skillet with butter, then arrange half of the potatoes in an overlapping circle until the bottom of the skillet is covered. Brush the top generously with melted butter, and sprinkle with salt and pepper. Scatter half of the prunes over the sweet potatoes, then repeat the whole process. Press down on the potatoes so they are compact.
  • Bake 20-30 minutes until potatoes are cooked through and nicely caramelized. Run a knife around the edge of the skillet to loosen. Place a serving plate on top of the skillet and flip over to serve.

SWEET POTATOES ANNA



Sweet Potatoes Anna image

Not a dessert style sweet potato dish! I had this in a newspaper clipping in my Thanksgiving recipes.

Provided by Oolala

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 medium sweet potatoes, peeled
10 tablespoons unsalted butter, melted
1 teaspoon dried thyme, use 1 tbsp. for fresh thyme
coarse sea salt
fresh ground black pepper

Steps:

  • Heat oven to 425 degrees F.
  • Using a mandoline or sharp knife, slice potatoes about 1/8" thick.
  • Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning.
  • Reserve about a dozen of the best slices for the top layer.
  • Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan.
  • Layer potatoes until all are used and top with the reserved slices.
  • Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press).
  • Place in the oven and bake for 30 minutes.
  • Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes.
  • Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer.
  • Cut into wedges and serve hot.

Nutrition Facts : Calories 282.1, Fat 19.3, SaturatedFat 12.2, Cholesterol 50.9, Sodium 74.2, Carbohydrate 26.3, Fiber 4, Sugar 5.5, Protein 2.3

SWEET POTATOES ANNA



SWEET POTATOES ANNA image

Categories     Potato     Side     Bake

Yield 6-10 servings

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter
1 cup port
10 pitted prunes
5 to 6 small sweet potatoes, peeled and very thinly sliced
Salt and freshly ground black pepper

Steps:

  • Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids. Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely. Heat oven to 450 degrees. Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan. Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal. Bake until crisp and tender, 35 to 45 minutes. Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

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