My version of the dish swaps out the regular potatoes for sweet potatoes and uses olive oil in place of the butter. Also, the addition of rosemary really ups the taste of this recipe. The result is a very flavorful dish that mimics the original in texture, but tastes totally different.
The preparation of this dish is pretty straightforward, but one of the keys is to slice the sweet potatoes very thinly. This is made much easier with the use of a mandolin slicer. The slices come out thin and even, and the slicing process is a lot quicker than using a knife. Just be careful. Mandolin slicers are very sharp and make no distinction between sweet potato and finger.
Sweet Potatoes Anna
3 lbs sweet potatoes, peeled and sliced very thin
1/4 cup olive oil
1-1/2 Tbsp fresh rosemary, chopped fine
2 tsp kosher salt