The other night we tried out the brand new Oxo mandoline I was lucky enough to receive at my bridal shower back in July (now that wedding planning is over we finally have time to use all the great gifts we got!) and this was the perfect dish for it: Sweet Potatoes Anna. An old favorite of Jim's from when his mom used to make it for him, he wanted to give cooking it himself a try.
The recipe itself is really simple (provided you have a great slicer — the hardest part would be thinly slicing the potatoes otherwise so if you don't have one, make sure your knife is sharp and your cutting board is stable!). Just peel and thinly slice your sweet potatoes, then layer them in a greased baking dish, overlapping slightly. Brush each layer of potatoes with melted butter (the original recipe calls for quite a bit of butter, but it came out great using just enough to coat the layers), then sprinkle with Parmesan cheese and season with salt and pepper. Keep layering till you use up all your potatoes — at least one sweet potato per serving should suffice, depending on your appetite, but leftovers are yummy, so you might as well plan on two potatoes per person to be safe.
Top the last layer with more melted butter, Parmesan, salt and pepper, then cover with foil and bake at around 425°F for about an hour or until the potatoes are tender when you stick a knife in the middle of the baking dish. For a crusty top (which is essential for optimum deliciousness), remove the foil during the last twenty minutes or so of baking. When everything is cooked through and the cheese is browned on top, take it out of the oven and let it settle for several minutes. Simple as that! It was really, really delicious.
I think Jim has to cook more often.
No comments:
Post a Comment