Sweet Potatoes Anna

Try this delicious Sweet Potatoes Anna recipe for a French-inspired side dish. The flavors of sweet potatoes, butter, garlic, and thyme create a truly irresistible dish.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 158kcal

Author: Stephanie Wilson

Ingredients

1 lb russet potatoes peeled and sliced to 1/16-inch thickness
1 lb sweet potatoes peeled and sliced to 1/16-inch thickness
5 tablespoons butter melted
2 tablespoons fresh thyme
2 garlic cloves minced or pressed
salt and pepper to taste

Get Recipe Ingredients

Instructions

Preheat the oven to 425℉. Add butter, garlic, and thyme to a small saucepan and heat until the butter melts. Set aside. If needed, reheat the butter as you work with the potato layers.
Butter a 10-inch nonstick ovenproof skillet generously. Set aside.
I like to peel one russet and one sweet potato at a time as it helps the russet potatoes retain their color instead of turning brown. Using a mandolin or a sharp knife, thinly sliced the potatoes. Lay the first potato slice in the center of the prepared skillet. This is optional but I think it's pretty to lay a sprig of fresh thyme under the first slice. Create a pattern by laying the remaining potato slices (both russet and sweet potato) around the pan, slightly overlapping, until the pan is filled with the first layer.
Using a pastry brush, gently brush the first layer with melted garlic butter, season with salt and pepper, and a sprinkle of fresh thyme.
Repeat the potato and butter layering two more times (for a total of 3 layers) or until the skillet is filled halfway up.
Cover the skillet with foil and bake for 15 minutes. Remove the foil and bake for an additional 15-20 minutes.
Remove from the oven and cool for 5 minutes. Run a small heat-proof spatula around the edge of the potatoes and gently shake the pan to loosen the potatoes from the skillet. Carefully invert potatoes onto a serving plate and cut into wedges to serve.

Notes

Making Ahead: This easy dish can be made ahead by baking the potatoes anna ahead. Let them cool and then cover and refrigerate. To reheat the dish, cover and bake in a 350-degree F oven for 20 minutes. Uncover and bake for another 5 minutes. Then, invert the dish onto a serving plate.

Nutrition