Sweet Potatoes Anna with Prunes
Edit Recipe Add Photos
A&M say: This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly -- use a mandoline if you have one -- and check the potatoes after 35 minutes in the oven. By 40 minutes, ours was perfect. - A&M
mrsp says: This can be finished with a dusting of sugar and a couple of minutes of broiling, for a brulee top. It can also be done using apples and prunes, or just apples.
Serves 6-10
- 5-6 sweet potatoes
- 1/2 pound butter
- 1 cup port
- 10 pitted prunes
- Melt 1/2 pound butter and clarify. (Skim off the foam & milk solids until all that remains is clear butterfat.)
- Heat a cup of port and soak ten pitted prunes until slightly plumped, about 20 minutes. Drain and chop the prunes coarsely.
- Preheat oven to 450.
- Brush clarified butter onto your favorite eight- or nine-inch round baking dish or oven-proof frying pan.
- Put a layer of potatoes, overlapping in circles, in the dish. Brush with clarified butter, and salt and pepper. Put another layer of potatoes and about half the prune pieces. Salt and pepper. Brush with clarified butter. Repeat two more layers, embedding the rest of the prunes at the end and brushing 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. If there's a little butter left at the end, it's no big deal.
- Bake at 450 for 45-60 minutes until crisp and tender.
- Remove from oven when crisp and tender. After a few minutes, flip onto a serving plate.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Sweet Potato Recipe
2 months ago noahluck
Ugh, this was the first dish in a while that we simply threw away. It simply became a loose pile of plain sweet potato chips. Most of the instructions for this recipe are missing in retrospect, and the guesswork involved will lead to a wide variety of outcomes. I might try again and precook the sweet potatoes, or at least soak them.
3 months ago artist342
I made this for a holiday dinner potluck last week,and it disappeared so fast that I didn't get any!!! I made a 12" version, and think 10" would be much easier to manage. It's fantastic, folks.
3 months ago The Principal Cook
Can I use ghee instead of clarified butter?
3 months ago Albickoff
Is there anything that you can use other than port? Maybe something non-alcoholic?
3 months ago thirschfeld
hot water to soften them, more often then not, is how I do it.
4 months ago Polly Husted
Peeled -- got it!
4 months ago Jill Chamberlin
What a great recipe! Perfect for T'sgiving. How far in advance can it be assembled?
4 months ago Jill Chamberlin
What a great T'giving recipe! how far in advance can it be assembled? The morning of?
11 months ago artisanal
I love how everyone commented on this being perfect for Thanksgiving and Christmas. To me, this sounds like the perfect spin on Passover tsimmes!
8 months ago ChefJune
Well, it lolks like Tzimmes to me, too. And I'm thinking of it for Rosh Hashanah. Sweet for the new year!
about 1 year ago Jazzball
SO much butter!! What about using olive oil instead?
about 1 year ago deanna1001
So beautiful with the Christmas ham! I soaked the prunes in Madeira (I had on hand.) Fabulous!
about 1 year ago Waverly
This is a wonderful recipe. I made it over the holidays and everyone loved it.
about 1 year ago BonEllen
I'm making this tomorrow to bring to Thanksgiving... and wondering how folks have served this? Did you use a knife and cut it into pie-shaped wedges? Or can you scoop and serve with a spoon?
over 1 year ago Denae Peters
Made this today with raisins instead of prunes and added a pinch of ground nutmeg, cinnamon and cloves. It was incredible!
over 1 year ago Denae Peters
Made this today with raisins instead of prunes and added a pinch of ground nutmeg, cinnamon and cloves. It was incredible!
over 1 year ago Hloper
I saw a recipe in which the directions included, "reverse the direction of your layers to increase stability."
This might address the problem one cook experienced where it just slid apart. I haven't cooked the recipe yet, but that did seem like a good tip to add to the recipe's instructions.
over 1 year ago Hloper
Sorry about the repeats. This is my first time commenting, and I wasn't patient enough after hitting send.
over 1 year ago Hloper
I saw a recipe in which the directions included, "reverse the direction of your layers to increase stability."
This might address the problem one cook experienced where it just slid apart. I haven't cooked the recipe yet, but that did seem like a good tip to add to the recipe's instructions.
over 1 year ago Hloper
I saw a recipe in which the directions included, "reverse the direction of your layers to increase stability."
This might address the problem one cook experienced where it just slid apart. I haven't cooked the recipe yet, but that did seem like a good tip to add to the recipe's instructions.
over 1 year ago Hloper
I saw a recipe in which the directions included, "reverse the direction of your layers to increase stability."
This might address the problem one cook experienced where it just slid apart. I haven't cooked the recipe yet, but that did seem like a good tip to add to the recipe's instructions.
over 1 year ago Hloper
I saw a recipe in which the directions included, "reverse the direction of your layers to increase stability."
This might address the problem one cook experienced where it just slid apart. I haven't cooked the recipe yet, but that did seem like a good tip to add to the recipe's instructions.