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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. —thebunalsorises
- 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
- Preheat oven to 425 degrees. Place sweet potatoes in a large bowl.
- 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.
- Pour mixture over sweet potato slices and mix until combined. Season with salt and pepper.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Family Recipe