Sweet Potatoes Anna With Apples And Raisins Recipes

SWEET POTATOES ANNA WITH APPLES AND RAISINS

Steps:

• Melt the butter in a skillet over medium-low heat. Lower the heat to low and skim the foam off the top. I keep a bowl of water on the side to dip the spoon in. Pour the clarified butter into a container. If you don't use all of the butter for the potatoes, reserve it for other recipes that call for butter.
• Preheat the oven to 450˚F. Slice the potatoes on a mandolin. If you don't have one, slice 1/8" thick, being careful to slice the slices in an even thickness. I use a small mandolin that rests on the counter, and it works great. Peel and core the apple, and slice the same way.
• Place a clean 6 inch, oven-proof skillet on a stove top over medium-high heat for 30 seconds, flip the pan over on the stove to directly heat the inside of the pan for 15 seconds. Return the pan, right side up, on the stove over the heat. Lower the heat to low, and 2 tsp of melted clarified butter to the pan. Add the first layer of potatoes, overlapping the slices by about 40% over each other. Spread on one-quarter of the apple slices and 1 Tbsp raisins. Lightly salt and pepper, and add a pinch of the herbs. Carefully brush generously with butter.
• Add another layer of potatoes, one-quarter of the apples, raisins, and salt the pepper. Sprinkle on a little brown sugar. I used about 1/2 tsp, but feel free to adjust for your amount of sweetness. Generously brush with butter.
• Repeat for at least 2 more layers, depending on the height of the sides of the pan. I ended up with a total of 5 layers, alternating the brown sugar and herbs every other layer. Press down on the layers to add the final layer. Finish with a layer of potatoes, salt and pepper, and a generous brushing of butter.
• Slide the pan into the preheated oven and bake for 25 minutes, or until the top is crispy along the edges, and the potatoes are tender. Remove from the heat, wait a couple minutes, place a plate over the top of the skillet, and a towel around the handle. Flip the plate and pan so that the pan rests on the counter, and the potatoes are now upside down. Gently tap the skillet on the plate a couple of times, and carefully remove the skillet. If some potatoes are stuck to the bottom, gingerly remove with a small offset spatula, and arrange on the top of the dish.
• Finish with a flurry of herbs and serve warm. Be sure to have a sharp knife handy to slice the Sweet Potatoes Anna into pie-shaped slices.

SWEET POTATOES ANNA

Steps:

• Preheat the oven to 375 degrees. Brush 1 tablespoon melted butter on bottom and sides of 8-inch cake pan. Layer the potato slices in concentric circles on bottom of pan. Brush with melted butter. In a small bowl combine the Parmesan with cumin and cayenne. Sprinkle 1/4 of the mixture on top of the potatoes, then season with salt and pepper. Repeat layering 3 times, topping with cheese. Cover the pan with foil. Bake 45 minutes, then uncover and bake 15 to 20 minutes more. Invert onto a platter and serve in wedges.

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices.

BROWN SUGAR-GLAZED SWEET POTATOES

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain., Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins; bring to a boil, stirring frequently. Remove from heat. If desired, stir in brandy., Transfer sweet potatoes to a greased 8-in. square baking dish; top with apple mixture. Bake, uncovered, 25-30 minutes or until bubbly and sweet potatoes are tender, basting occasionally with sauce.

SWEET POTATO APPLE BAKE

Steps:

• In a large bowl, combine sweet potatoes, apples, raisins and almonds. Spoon into a shallow 1-1/2-qt. baking dish. In a small bowl, combine butter, brown sugar, oats and lemon zest; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 35 minutes or until apples are tender.

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• In a large soup pot, boil potatoes until soft. Add sliced apples just 5 minutes before potatoes are done. Remove from heat. Drain.
• In a large casserole dish, mix potatoes and apples. Dot with butter. Sprinkle brown sugar, walnuts, and raisins on top of potato mixture. Pour apricots over top.
• Bake uncovered for 30 minutes.