{Sweet} Potatoes Anna

April 26, 2014

We love potatoes of all kinds at our house, but as we try to make better choices, we are incorporating more and more sweet potatoes into our diet.  This dish is a great way to take a french classic (Pommes Anna) and make it healthier without losing any flavor!  I have started using Redmond Real Salt and Himalayan Pink Salt (did you know that REAL salt is actually very good for you?!  Great info HERE), so I wasn’t stingy when I seasoned my potatoes.  Coconut oil is also very good for you (read more about it HERE if you are new to it!), but I also added some butter for a rich, savory flavor.

{Sweet} Potatoes Anna


  • 1 1/4 lbs sweet potatoes (2 medium) roughly peeled
  • 1 1/4 lbs Butter Gold potatoes (about 4 medium) roughly peeled
  • 3 Tbsp coconut oil, melted
  • 2 Tbsp butter, melted
  • Real salt and freshly ground pepper


  1. Preheat oven to 425.  Roughly peel potatoes (leave some skin on!) and slice thin (1/8″ to 1/4″).  Use a mandoline slicer or a very sharp knife.  Keep the two varieties separate. 
  2. Brush a 10″ nonstick ovenproof skillet with butter or coconut oil.  Starting in the center, arrange a layer of Yukon Gold slices (slightly overlapping) in a circular pattern, covering the surface.  {Use the prettiest slices for this layer, as it will be on top when you invert it after cooking.}  Brush with butter or coconut oil and generously season with salt and pepper.  Repeat with a layer of sweet potato slices.  Repeat, alternating layers of Yukon Gold and sweet potatoes.  Drizzle any remaining butter or coconut oil over the top.
  3. Place skillet over medium-high heat and cook for 4-5 minutes.  Transfer to oven and bake 30 minutes.  Tent loosely with foil and bake an additional 20 minutes.  Potatoes are done when easily pierced with a knife.
  4. With a small rubber spatula, loosen any edges that may be stuck to the pan and carefully invert potatoes onto a serving platter.  Cut into wedges and serve.

* You can use all coconut oil (or all butter) depending on what you want the final result to be.

* Hubs and my sister were my taste testers.  Big love for these potatoes.  The bottom layer…which becomes the top layer…was crunchy and buttery and divine.

*My food mantra is Moderation in All Things, so I’m not afraid of using butter (although I do try to avoid very much of things that have no nutritional value).  If this doesn’t fit into your lifestyle, just use coconut oil instead!

Check out the other great recipes from this week’s challenge!

Clarks Condensed – Strawberry Banana Buckwheat Muffins

Keep it Simple, Sweetie – Mango Ginger Smoothie

Je suis alimentageuse – Passionfruit Mochi

Cooking with Curls – Guacamole Linguine

Delighftul E Made – Loaded Guacamole

Life as Mrs. Larson – Clean Snacks!

Sandy Every Day Southwest – Grilled Mango with Honey and Pistachios

Wallflour Girl – Healthy No Bake Peanut Butter and Jelly Bars

Project Domestication – Creamy Brown Rice Farina with Fresh Berries

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!