Sweet Potatoes Anna is a dish I’ve made many times: reliably delicious and a good way to use both sweet potatoes and leeks.
5 medium sweet potatoes, peeled and cut into slices about 1/8-inch thick
2-3 leeks, white part only, cut in half and then into very thin slices
6 Tbl butter, melted
1 Tbl chopped fresh thyme or 1 tsp dried
Salt and pepper to taste
Preheat oven to 375 F.
Butter a shallow, round 10-inch baking dish. Arrange a layer of sweet potato slices in the pan in overlapping circles. Brush with about 1/4 of the butter. Top with 1/2 the leeks and 1/2 the thyme. Season with salt and pepper. Repeat with another layer of sweet potatoes and butter and using the remaining leeks and thyme. Top with a final layer of the best-looking sweet potato slices. Brush the top layer with about 1/4 of the butter.
Cover the pan with aluminum foil. Place a heavy skillet or baking dish on top to press the potatoes into a compact mass. Bake for 30 minutes. Removes the skillet and foil and baste the top layer with the remaining butter. Continue baking for about 30 minutes, until the potatoes are very soft and the top and bottom layers have started to caramelize. (If the potatoes start to burn, cover with top with foil).
Mmm. The leftovers made a great brunch dish, too.
This year, of course, I had to make this incorporating my purple sweet potatoes, so I used one large purple tuber and one even larger orange one (not home-grown), and this is what I ended up with:
And even to residents of the Washington metro area, the new name was obvious: orange for the Orioles and purple for the Ravens – Sweet Potatoes Baltimore.