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Yukon Gold and Sweet Potatoes Anna


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).

  • Prep:
  • Total Time:
  • Yield: Serves 6 to 8

Photography: Ngoc Minh Ngo

Source: Martha Stewart Living, December 2013


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

The Japanese Benriner mandoline slicer ( makes quick work of cutting potatoes and other vegetables into thin, even slices. It's less intimidating and easier to clean and store than a traditional metal mandoline.

Reviews Add a comment

  • VA Cook
    3 JAN, 2014
    I made this for Christmas dinner, and it was a huge hit! I was a little nervous about the sweet potatoes, since I'm normally not a big fan, but they added a great texture and flavor. I followed the recipe exactly, and keeping your potato slices an even width is key to cooking evenly. Turned out of the pan with just a few slices "stuck," but they were easily removed and re-placed on the top of the dish. Definitely will make this again, and want to try the "Roots Anna" next!