Yukon Gold and Sweet Potatoes Anna

197 Ratings
  • 5 24
  • 4 26
  • 3 83
  • 2 50
  • 1 14

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).

Martha Stewart Living, December 2013

Gallery

Credit: Ngoc Minh Ngo

Recipe Summary

prep:
25 mins
total:
1 hr 10 mins
Yield:
Serves 6 to 8
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Cook's Notes

The Japanese Benriner mandoline slicer ( jbprince.com) 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.

Advertisement

Reviews (2)

197 Ratings
  • 5 24
  • 4 26
  • 3 83
  • 2 50
  • 1 14
Martha Stewart Member
01/06/2018
I made this for a dinner party and everyone loved it. It looked so elegant, was pretty easy to make-ahead, and the guests all went back for seconds. My only concern is that it I haven't figured out how to keep it together and warm. Serving warm is best, but I found that it falls apart and looks like a mess. Serving at room temperature (what I did) looks beautiful, but isn't what I hoped for on a cold winter night.
Martha Stewart Member
01/03/2014
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!
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 02/03/2023