Sweet Potatoes Pommes Anna The iconic sweet potato casserole is elevated by a nineteenth century French recipe. Marshmallows are replaced by a bit of brown sugar, and the warming notes of five-spice powder complement the sugariness of the sweet potatoes. It is perfect for a Sunday supper, or layering the sweet potatoes in a circular flower shape makes a pretty presentation for your holiday table. When sliced, each potato slice is addictively crunchy on top and tender in the middle. If you don't have five-spice powder, feel free to substitute cinnamon. These pommes Anna go well with roast turkey or ham or Cider-Brined Pork Chops with Apples and Balsamic Vinegar
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4 - 6



2 pounds sweet potatoes, peeled
1/, cup unsalted butter
2 tablespoons brown sugar
½ teaspoon five-spice powder
teaspoon salt, plus more for sprinkling
Pinch of freshly ground black pepper


  1. Preheat the oven 425°F. Using a knife or mandoline, thinly slice the sweet potatoes 1/a inch thick. Place the slices in a large bowl.
  2. In a small cast-iron fry pan, combine the butter, brown sugar, five-spice powder, salt, and pepper. Place over medium heat and stir until the butter is completely melted.
  3. Toss the butter mixture with the sweet potatoes, making sure the sweet potatoes are evenly coated. Arrange the sweet potatoes in a single layer in a medium oval cast-iron roasting pan or fry pan, overlapping the slices slightly. Sprinkle with salt. Bake for 40 to 45 minutes, until the potatoes are fork-tender and the edges are golden brown. Serve warm.