Sweet Potatoes Anna Casserole

Name: Sweet Potatoes Anna Casserole
Prep time: 20 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 cup walnut halves, finely chopped (about 3 ounces); 1/3 cup packed light brown sugar; 2 pounds sweet potatoes (about 3 large); 4 tablespoons unsalted butter (1/2 stick), plus more for coating the dish; 2 tablespoons maple syrup; 1/2 teaspoon packed, finely grated orange zest (from about half of a large orange); 1/2 teaspoon kosher salt, plus more as needed; 1/4 teaspoon ground cinnamon; Pinch freshly ground black pepper, plus more as needed

Potatoes Casserole Christmas Thanksgiving French Southern Dinner Party Vegetarian Cinnamon Spices Brown Sugar Sweet Potato Side Dish Holidays Fall Vegetables Easy

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6 servings Easy

Total: 30 mins, plus 45 mins baking time Active: 20 mins

2 Ratings

Ingredients (9)

1 cup walnut halves, finely chopped (about 3 ounces)
1/3 cup packed light brown sugar
2 pounds sweet potatoes (about 3 large)
4 tablespoons unsalted butter (1/2 stick), plus more for coating the dish
2 tablespoons maple syrup
1/2 teaspoon packed, finely grated orange zest (from about half of a large orange)
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground cinnamon
Pinch freshly ground black pepper, plus more as needed

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Nutritional Information

Calories355
Fat17.0g
Saturated fat5.76g
Trans fat0.31g
Carbs48.97g
Fiber5.57g
Sugar22.59g
Protein4.64g
Cholesterol20.35mg
Sodium247.77mg
Nutritional Analysis per serving (6 servings) Powered by

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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.

For more inspiration, check out our Baked Ginger Sweet Potatoes, Baked Sweet Potato with Molasses-Clove Butter, and Maple Mashed Sweet Potatoes.

by Jill Santopietro

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Instructions

1Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside. Place the walnuts and brown sugar in a small bowl and stir until combined; set aside. Peel the sweet potatoes. Using a mandoline or a very sharp knife, slice into even 1/8-inch-thick rounds; set aside.
2Place the remaining ingredients in a large saucepan over medium-low heat, stirring until the butter has melted and the mixture is combined. Remove from heat, add the sweet potato slices, and stir until evenly coated. Taste a sweet potato and add more salt and pepper as needed.
3Place half of the potato slices in an even layer in the prepared dish, overlapping as needed. Sprinkle with half of the walnut–brown sugar mixture. Place the remaining sweet potato slices in the dish, along with any remaining juices from the saucepan. Sprinkle with the remaining walnut–brown sugar mixture.
4Cover with aluminum foil and bake for 20 minutes. Remove the foil, rotate the dish, and cook until the top is browned and the sweet potatoes are tender when pierced with a fork, 20 to 25 minutes more.

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