Our California twist on pommes Anna, a crustless pie or galette cooked in a skillet and traditionally made with layers of sliced potatoes. Try it with two or three colors of sweetpotatoes—any way you slice it, it’s perfect for weekdays and holidays, alongside anything from a chicken breast to a fancy roast. Or for a lighter meal, enjoy it with a simple salad.
Sweetpotato Pommes Anna (Sliced Sweetpotato “Pie”)
Serves 4 to 6
Ingredients:
1 1/2 pounds yellow/white-fleshed sweetpotatoes, peeled and cut into 1/4-inch thick slices
8 ounces orange- or purple-fleshed sweetpotatoes, or a combination, peeled and cut into 1/4
inch thick slices
3 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, thinly sliced (optional)
Instructions:
Preheat the oven to 450°F. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, rosemary, if using, salt, pepper, and garlic, if using, tossing to thoroughly and evenly coat the sweetpotatoes.
Line a 9- to 10-inch nonstick skillet (one with a lid) with a piece of buttered, oiled, or nonstick foil, buttered, oiled, or nonstick side up. Layer 1/3 of the sweetpotatoes on top, arranging the slices in slightly overlapping concentric circles from the middle of the skillet to the edges.
Make another layer, this time arranging the sweetpotatoes in concentric circles from the edges of the skillet to the middle. Make a third layer, arranging the slices from the middle to the edges and using all the remaining slices. Scrape anything remaining in the bowl into the skillet.
On the stovetop over medium-high heat, warm the skillet until the sweetpotatoes start to sizzle, 1 1/2 to 2 minutes. Cover, transfer the skillet to the oven, and bake for 20 minutes.
Remove the skillet from the oven, remove the lid, and place another piece of buttered, oiled, or nonstick foil on top of the sweetpotatoes, buttered, oiled, or nonstick side down. Use a spatula to firmly press the foil down onto the sweetpotatoes, helping the layers to come together. Remove the foil on top. Return the skillet to the oven and continue baking uncovered until the sweetpotatoes are tender and lightly browned, about 20 minutes.
Transfer the skillet to a rack to cool for 10 minutes, then carefully overturn the sweetpotatoes onto a plate or platter, so that the bottom layers are now on top (they should easily release from the foil lining, but if the foil overturns with the sweetpotatoes, gently pull it away). Rearrange any dislodged sweetpotato slices and serve.
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