Sweet Potatoes Anna
/Sweet Potatoes Anna
3 lbs Sweet Potatoes
3/4 lb butter
6 cardamom pods
2 cinnamon sticks
1 tsp whole coriander seeds
½ tsp powdered turmeric
½ tsp fenugreek seeds
½ tsp cumin seeds
- Heat oven to 400 F.
- Peel sweet potatoes and slice 1/8-inch thick using a mandolin/sharp knife. Measure (and melt, if needed) 3/4 cup spiced ghee (see recipe below). Brush 10-inch cast iron skillet with ghee. Arrange slices of sweet potato in circles in single layer on bottom of skillet. Brush with melted ghee, continue layering sweet potatoes in circles, with ghee. Drizzle the remaining ghee over the sweet potatoes.
- Cover sweet potatoes with parchment paper just large enough to overlap the edges of the skillet by about 1 inch. Place another cast iron skillet or heavy, oven-proof dish on the parchment paper to press down sweet potatoes and promote even cooking. Bake for 40 minutes, then remove weight and parchment paper, and bake 5 minutes or til sweet potatoes become tender and yield completely when pierced by a fork. Cut into wedges and serve warm.
Preparing the Spiced Ghee
- Begin by placing butter in a wide stainless steel skillet over low heat. Toss in the spices. As the butter melts, it will release a fine foam. Skim off the foam and discard it. Continue melting the butter until it releases all its foam, about 30 minutes, and the remaining milk solids settle to the bottom of the pan.
- Place a fine mesh strainer over a bowl, and line the strainer with butter muslin or a fine sieve pour melted butter through. Transfer spiced ghee to jars and store at room temperature in a dark cupboard for up to 1 year.
Recipe is from Nourished Kitchen, and a favorite of our friends at Stone Soup Farm.