Sweet Potatoes Anna
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6medium sweet potatoes, peeled
- 10tablespoons unsalted butter, melted
- 1tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Coarse sea salt and freshly ground black pepper
Nutritional analysis per serving (8 servings)
213 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 270 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
Heat oven to 425 degrees. Using a mandoline or sharp knife, slice potatoes about ⅛-inch thick. Place in a very large bowl, and add butter, thyme and salt and pepper to taste. Toss well until all slices are well coated with butter and seasonings.
- Step 2
Reserve about a dozen of the best-looking slices for top layer. Arrange a layer of slightly overlapping slices in 10-inch round gratin dish, skillet or other shallow ovenproof pan. Layer potatoes until all are used, topping gratin with reserved slices.
- Step 3
Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in oven, and place a heavy pan slightly smaller in diameter than first pan directly on foil. Bake for 30 minutes.
- Step 4
Remove top pan, and carefully peel away foil. (If necessary, use a spatula to help separate foil from potatoes.) Continue baking until potatoes are soft and top is almost caramelized, 20 to 30 minutes longer. Cut into wedges and serve hot.
Private Notes
Comments
I have been making this recipe for years, but this year, I changed it up a little bit with better results. I estimated that a medium sweet potato is about 6 oz. and bought according to weight. I increased the amount of butter by 2 TBS: one to butter the pan and one to butter the foil that covers the potatoes for the first part of cooking. I generously doubled the amount of fresh thyme. And I tossed the ingredients in three stages rather than all at once. Much easier. Thanksgiving hit!
This recipe is delicious with nary a marshmallow to be found! I’ve been making this for Thanksgiving for almost 20 years. I love butter as much as the next person but I find 10 TBSP to be a bit too much. Leaves a pool of oil in the bottom of the baking dish so I reduce by 2-3 TBSP
Add Leeks
In the 1990 version of this recipe that has been on my Thanksgiving table almost every year since, thinly sliced leeks are layered with the sweet potatoes and thyme. The leeks caramelize with the sweet potatoes; don’t leave them out. For the past decade I have been making this with olive oil instead of butter (for a vegan family member), and it is just as good.
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