Sweet Potatoes Anna With Prunes
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup (2 sticks) unsalted butter
- 1cup port
- 10pitted prunes
- 5 to 6small sweet potatoes, peeled and very thinly sliced
- Salt and freshly ground black pepper
Nutritional analysis per serving (8 servings)
305 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
- Step 2
Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
- Step 3
Heat oven to 450 degrees.
- Step 4
Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
- Step 5
Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it’s up to you. Pack the potatoes tightly by pressing down on them with your palms. If there’s a little butter left at the end, it’s no big deal.
- Step 6
Bake until crisp and tender, 35 to 45 minutes.
- Step 7
Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.
Private Notes
Comments
If you're not too fussy about precision overlapping, that is. My 3+ y/o grandson put the sweet potato slices on; I did butter, salt, pepper, and prune layers (he would say he did, but it was hand-over-hand). Really good. I did it in a deep pot, baked longer, chickened out on upending it--but as a scoop-out, it was gorgeous and delicious. Even to a friend who doesn't like sweet potatoes. I'll make this again. Maybe without help.
I noticed others asked about the butter. Seems to be a *lot* of it, and why go to the trouble to clarify?
And a cup of port? That's a good bit of port, and what happens to the left over port? I hate to just toss it, but it's probably not drinkable right? I'd probably look for a way to use a smaller amount. Could you chop the prunes first, then simmer? Just use an amount of port to cover?
I like the apple idea, either just apples or both.
This is a wonderful recipe, but... The recipe does not indicate whether to bake covered or uncovered. I cooked uncovered for 45' @450, and the top layer was dry. I covered with foil and cooked another 30' and the potatoes were wonderful. I used Calvados rather than port and 2X the called-for prunes. Next time I would put excess liquor into the pan and cover from outset. Served with grilled duck magret and fennel poached in chicken stock. Wonderful combo.
Just tested this to see if I’ll make for Thanksgiving… the taste is divine. Salt, butter, sweet potato, what’s not to love? Unfortunately it did not turn out presentable enough for Thanksgiving. It was drowning in butter. I followed recipe exactly except one potentially critical step. I didn’t have a pastry brush so just poured the butter on each layer. WAY TO MUCH BUTTER! Tastes great but looks like a shriveled pile of potato slices in an ocean of butter.
That leftover port would be delicious over ice cream. Or use just enough to cover the prunes.
Hiw far on advance can I prepare these? Everyone loves them but it's stressful trying to cook on Thanjsgiving Day given turkey has to cook on a lower temperature?
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