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Prep time
15 minutes
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Cook time
50 minutes
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Serves
2-3
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
Ingredients
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3
medium sweet potatoes, thinly sliced
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3 tablespoons
olive oil
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2 tablespoons
unsalted butter
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1 tablespoon
honey, plus more for drizzle
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1 tablespoon
harissa
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zest of one meyer lemon
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1 1/2 teaspoons
ground cumin
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1 teaspoon
ground coriander
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1 teaspoon
ground cinnamon, plus additional for sprinkling
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salt and pepper
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cilantro, chopped for garnish
Directions
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Preheat oven to 425 degrees. Place sweet potatoes in a large bowl.
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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.
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Pour mixture over sweet potato slices and mix until combined. Season with salt and pepper.
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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.
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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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