Sweet Potatoes Anna With Prunes Food

SWEET POTATOES ANNA

Steps:

• Preheat oven to 450 degrees F. Melt butter in a small saucepan over medium heat. Meanwhile, slice the sweet potatoes on a mandoline. Soak prunes in port for 20 minutes, then drain and roughly chop. Coat a cast-iron skillet with butter, then arrange half of the potatoes in an overlapping circle until the bottom of the skillet is covered. Brush the top generously with melted butter, and sprinkle with salt and pepper. Scatter half of the prunes over the sweet potatoes, then repeat the whole process. Press down on the potatoes so they are compact.
• Bake 20-30 minutes until potatoes are cooked through and nicely caramelized. Run a knife around the edge of the skillet to loosen. Place a serving plate on top of the skillet and flip over to serve.

SWEET POTATOES ANNA WITH PRUNES

Steps:

• Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
• Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
• Heat oven to 450 degrees.
• Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
• Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush 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 by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal.
• Bake until crisp and tender, 35 to 45 minutes.
• Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

SWEET POTATOES ANNA

Steps:

• Preheat the oven to 400 degrees F.
• Thinly slice the potatoes using a mandoline, the slicing blade of a food processor or a chef's knife.
• Place the butter in the cast-iron or ovenproof skillet and melt it in the preheated oven. Remove and swirl the butter around to coat, and then pour the butter into a dish.
• Arrange the sweet potato slices in overlapping concentric circles in the skillet, brushing each layer with some of the butter, sprinkling with salt and pepper, and pressing down to compact, until all of the potatoes and butter have been used. Place a layer of foil directly on the top layer and place an empty pan on top to pack the potatoes down.
• Bake until the potato cake can be easily pierced with a knife indicating the potatoes are tender, about 45 minutes. Run a metal spatula around the edge and then carefully invert the potato cake onto a serving platter.

YUKON GOLD AND SWEET POTATOES ANNA

Steps:

• Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
• Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
• Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.

SWEET POTATOES ANNA

Steps:

• Heat oven to 425 degrees. Using a mandoline or sharp knife, slice potatoes about 1/8-inch thick. Place in a very large bowl, and add butter, thyme and salt and pepper to taste. Toss well until all slices are well coated with butter and seasonings.
• Reserve about a dozen of the best-looking slices for top layer. Arrange a layer of slightly overlapping slices in 10-inch round gratin dish, skillet or other shallow ovenproof pan. Layer potatoes until all are used, topping gratin with reserved slices.
• Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in oven, and place a heavy pan slightly smaller in diameter than first pan directly on foil. Bake for 30 minutes.
• Remove top pan, and carefully peel away foil. (If necessary, use a spatula to help separate foil from potatoes.) Continue baking until potatoes are soft and top is almost caramelized, 20 to 30 minutes longer. Cut into wedges and serve hot.

OLD-FASHIONED POTATOES ANNA

Steps:

• In a bowl, beat egg yolks. Add potatoes, cheese, onion and red pepper. In a bowl, beat egg whites until stiff peaks form; fold into potato mixture. Add salt and pepper. , Place in a greased 1-1/2-qt. baking dish. Cover and bake at 400° for 20 minutes.

BAKED SWEET POTATOES WITH APRICOTS AND PRUNES

Steps:

• Preheat over to 400 degrees.
• Lightly oil an 8 inch square baking pan or spray with nonstick cooking spray.
• Place sweet potatoes in prepared pan and sprinkle with salt and pepper. Bake uncovered , until just tender, stirring several times, about 30 minutes.
• While sweet potatoes are baking, place apricots and prunes in a small heatproof bowl and cover with boiling water. Let stand for 30 minutes. Drain.
• In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Pour over sweet potatoes and add apricots and prunes, Mix well.
• Return to over and bake uncovered, stirring 5 minutes for 15 minutes.

SWEET POTATOES ANNA

Steps:

• Heat oven to 425 degrees F.
• Using a mandoline or sharp knife, slice potatoes about 1/8" thick.
• Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning.
• Reserve about a dozen of the best slices for the top layer.
• Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan.
• Layer potatoes until all are used and top with the reserved slices.
• Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press).
• Place in the oven and bake for 30 minutes.
• Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes.
• Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer.
• Cut into wedges and serve hot.

POTATOES ANNA

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

POTATOES ANNA

Steps:

• Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
• Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
• Place over high heat until butter in pan sizzles, 2 to 4 minutes.
• Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

SWEET POTATO AND PRUNE CASSEROLE

Steps:

• Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
• In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
• Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.