Moroccan-Style Sweet Potatoes Anna

December 27, 2013

Author Notes: My grandma always made traditional sweet potatoes Anna on Thanksgiving with tablespoons upon tablespoons of butter. I loved it as a kid, and I still love the dish now. While this recipe is in concert with her tradition, it is a novel, more ethnically-oriented approach. I hope this dish becomes a part of a new family tradition in her honor.

It can easily be made vegan by substituting additional olive oil for butter.

Serves: 2-3


  • 3 medium sweet potatoes, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey, plus more for drizzle
  • 1 tablespoon harissa
  • zest of one meyer lemon
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon, plus additional for sprinkling
  • salt and pepper
  • cilantro, chopped for garnish
In This Recipe


  1. Preheat oven to 425 degrees. Place sweet potatoes in a large bowl.
  2. Melt the butter with olive oil and honey in a medium-sized sauce pan over medium heat, whisking until combined. Add harissa, meyer lemon zest, cumin, coriander, and cinnamon. Continue whisking until all ingredients are warmed through and well incorporated.
  3. Pour mixture over sweet potato slices and mix until combined. Season with salt and pepper.
  4. In a small casserole dish or round pie plate, layer the potatoes in a spiral, overlapping slightly at the edges until all the slices are used up. Drizzle any excess sauce over the top of the dish.
  5. Drizzle top with more honey and sprinkle with a dash of extra cinnamon, if desired. Cover tightly with tinfoil and bake, 30 minutes. Uncover dish and bake an additional 20 minutes, or until a knife can easily pierce through the center. If the top is getting too brown, recover with tinfoil. Garnish with cilantro.

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