In the classic French repertoire, pommes Anna are regular potatoes, peeled, sliced thin, and cooked in a buttered pan on the stovetop until tender and crisply crusted. That’s essentially how this holiday twist begins—as a mass of peeled and thinly sliced sweet potatoes. Only here, the butter’s mixed with maple syrup, orange zest, and a little cinnamon, and it bakes like a casserole, packed in a dish with a layer of walnuts and brown sugar in the center, and another on top. You top with foil and bake in a hot oven, then uncover to brown and crisp the surface.
Special equipment: It’s not absolutely necessary, but a mandoline slicer ensures thin, even sweet potato slices.