Patate Pouce Anna (sweet potato cake)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.9
  • Total Fat: 15.3 g
  • Cholesterol: 41.3 mg
  • Sodium: 152.9 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.5 g

View full nutritional breakdown of Patate Pouce Anna (sweet potato cake) calories by ingredient


This is a take on the classic Pommes de Terre Anna, the classic french potato dish. This is a take on the classic Pommes de Terre Anna, the classic french potato dish.
Number of Servings: 6


    1 stick butter
    1 extra large (or 2 large) yams
    1/2 cup packed brown sugar
    1/4 tsp ground cardamom
    1/4 teaspoon nutmeg
    1/2 Tbsp sea salt


Brown butter is butter that is heated until it turns brown. It sounds simple, but burning butter is easy to do, and provides a bitter taste. If done correctly, browned butter adds a nutty depth to the butter itself.


Thinly slice the sweet potatoes. It is best to use a mandolin or in a food processor. This slices need to be quite thin.

Mix together brown sugar and spices. Set aside.

Slice butter into thin, even pats. Place into a skillet and heat over medium heat, stirring constantly with a whisk. The butter will foam slightly as it cooks. Once the butter has started to brown, remove from heat.

Coat the bottom of a 9 inch round cake pan (or 9 inch oven safe skillet) with brown butter. Starting in the center and working out, layer the yam slices 1 deep. Brush butter onto the layer of yam, then sprinkle a small, even amount of the brown sugar mixture over butter. Next, a small amount of the sea salt.

Working again from the center, layer more yams.

After each layer, firmly press down the yams. There needs to be a firm seal so that once cooked, they do not slip apart. The layers should continue until the top of the pan/skillet.

Once complete, over in foil, and place 1 lb of beans as a weight over the potatoes.

Over medium heat, cook on the stove for about 10 minutes.

Place into a 425 degree oven. Bake for 20 minutes (or until yams are tender). Remove weight, then cook an additional 15-20 minutes.

Remove from the oven. Run a knife around the edge to make sure the yams do not stick. Drain any excess butter or liquid.

Invert over a plate so that the pretty browned bottom becomes the top.