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
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
HOW TO MAKE IT
- 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.
- 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.
- 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.