Fall

Moroccan-Style Sweet Potatoes Anna

December 27, 2013
Photo by Andrew Braunstein
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. This is my twist on her classic recipe.

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

  • Prep time 15 minutes
  • Cook time 50 minutes
  • Serves 2-3
Ingredients
  • 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
Directions
  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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