Sweet Potatoes Anna

Potatoes Anna is a classic French dish that consists of two ingredients, potatoes and butter. The potatoes are very thinly sliced and layered into a casserole dish with butter and baked until soft on the inside and crispy on the outside. The original is amazing, but not very healthy for the body.

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

Preheat oven to 375 degrees F. In small bowl, mix together rosemary and salt. Brush a 2-quart casserole dish with some of the olive oil. Carefully place a layer of sweet potato slices in the bottom of the casserole, overlapping the edges slightly.  Brush sweet potatoes with olive oil. Sprinkle one teaspoon of the rosemary mixture over the sweet potatoes.

Continue layering sweet potatoes into casserole, brushing each layer with oil and sprinkling with rosemary/salt mixture. Finish with layer of sweet potatoes brushed with oil, but do not sprinkle with salt mixture.

Cut a piece of parchment paper to fit casserole dish. Place on top of sweet potatoes. Bake at 375 degrees for 40 minutes, or until potatoes are tender and lightly browned on outside. Serve immediately.