Patate Pouce Anna (sweet potato cake)
 Recipe){kind=link}
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
Introduction
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
Ingredients
-
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
Tips
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.
Directions
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.
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.