Patate Pouce Anna (sweet potato cake)

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.