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Yukon Gold and Sweet Potatoes Anna

Recipe photo courtesy of Ngoc Minh Ngo

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).

Source: Martha Stewart Living, December 2013
Total Time Prep Yield



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.

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How would you rate this recipe?
  • kaitlynaly4432196
    6 JAN, 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.
  • 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!

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