Love Sweet Pota­toes?

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TRY THIS POMMES ANNA,

AC­TIVE: 35 min TO­TAL: 1½ hrs

EQUIP­MENT: 8-inch cast-iron skil­let, man­do­line This mul­ti­col­ored galette is a fun twist on the clas­sic dish made with white pota­toes. Don’t worry if you only have one type of sweet potato, the re­sult will still be beau­ti­ful. The bot­tom bakes to a potato-chip crisp with a caramelly sweet­ness, while the in­te­rior be­comes melt-in-your-mouth rich. (Photo: page 83.) 3 ta­ble­spoons un­salted but­ter, melted 2 ta­ble­spoons ex­tra-vir­gin olive oil 12 ounces pur­ple sweet pota­toes, peeled 12 ounces or­ange sweet pota­toes, peeled 12 ounces white sweet pota­toes, peeled 1 tea­spoon chopped fresh thyme 1 tea­spoon salt

1 tea­spoon ground pep­per

1. Pre­heat oven to 400°F.

2. Com­bine but­ter and oil in a small dish. Lib­er­ally brush the bot­tom and sides of an 8-inch cast-iron skil­let with some of the mix­ture.

3. Us­ing a man­do­line, thinly slice sweet pota­toes about 1∕16 inch thick. Ar­range one-fourth of the pota­toes in con­cen­tric cir­cles in the pan, over­lap­ping the slices and al­ter­nat­ing col­ors. Brush with some of the but­ter mix­ture and sprin­kle with ¼ tea­spoon each thyme, salt and pep­per. Re­peat to make three more lay­ers.

4. Heat the pan over high heat un­til the sweet pota­toes start siz­zling, about 3 min­utes. Cover the pan with foil and trans­fer to the oven. Bake for 30 min­utes.

5. Un­cover and con­tinue bak­ing un­til the sweet pota­toes in the cen­ter are eas­ily pierced with a skewer and the bot­tom is golden brown and slightly crispy, 20 to 25 min­utes more.

6. Let cool for 10 min­utes. Run a small sharp knife around the edge of the pan to loosen the pota­toes, then in­vert the galette onto a serv­ing plate. Cut into 8 wedges.

SERVES 8: 1 wedge each

CAL 140 / FAT 8G (SAT 3G) / CHOL 11MG / CARBS 16G / TO­TAL SUG­ARS 5G (ADDED 0G) / PRO­TEIN 2G / FIBER 3G / SODIUM 319MG / POTAS­SIUM 374MG.

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