Napa Farmhouse 1885™: Sweet Potato, Green Onion & Herb Pommes Anna

I love this recipe. Traditionally, Pommes Anna is made with potatoes, butter, salt, and pepper. Four perfect ingredients resulting in a delicious dish to serve alongside roast chicken or beef and sauteed greens. Or, as a breakfast or brunch item topped with a poached egg. Sometimes I make a large green salad and serve with a wedge of the Pommes Anna sprinkled with a nice handful of shredded Parmigiano-Reggiano. Perfect for brunch, lunch or a light supper.

Today I used sweet potatoes in place of the more typical potatoes, and the results were delicious. I combined chile-infused olive oil with the butter for a bit of heat and added green onions, rosemary, and fresh thyme. I used Japanese sweet potatoes which have a deep purple skin and creamy white flesh. The more typical variety will result in a golden orange color. Both so very beautiful. The sweetness of these potatoes combined with the spice from the chile oil and the caramelized onions makes this a dish I will serve all fall and winter. Is it too early to begin planning Thanksgiving dinner?

The skillet is flipped after cooking, so the bottom becomes the top. This results in a beautiful dark caramelized top with crispy sweet potatoes and a soft, melt-in-your-mouth center. Try these sweet potatoes. You will be very happy.

Sweet Potato, Green Onion & Herb Pommes Anna
(serves 6)

3 sweet potatoes (about 3 pounds total) scrubbed and unpeeled.
3 tablespoons butter, divided
2 tablespoons chile infused extra virgin olive oil (or 2 tablespoons extra-virgin olive oil plus 1 tsp dried red chili flakes)
1 tablespoon flour
2 green onions, chopped (white and green parts)
1 tablespoon fresh rosemary, minced
1 teaspoon fresh thyme
sea salt
freshly ground black pepper

Heat oven to 400 degrees.

Slice the sweet potatoes thinly (about 1/8 inch thick) using a sharp knife, slicing blade of a food processor, or a mandoline. (I do not have a mandoline, so I used my Cuisinart.)

Add 1 tablespoon butter, the olive oil, flour, a teaspoon each sea salt and pepper (and chili flakes if using) into a large bowl. Microwave for 60 seconds or until butter is melted. Add sliced sweet potatoes and stir until all potatoes are coated with the butter/olive oil mixture.

Add 2 tablespoons butter into a 9 inch cast iron skillet. Place skillet in preheated oven for 2-3 minutes, or until butter is melted. Place the potatoes in overlapping, concentric circles until the bottom of the skillet is covered. Sprinkle some of the onion and herbs over the top. Repeat these two steps until all of the ingredients are used.

Cover skillet with foil and place an oven safe plate on top of the foil to weigh down the potatoes. *Note, the plate must be smaller than the diameter of the skillet, so it rests directly on top of the potatoes...not as a cover for the pan. Bake in preheated oven for 30 minutes. Remove plate and foil and bake for an additional 20-30 minutes or until the sweet potatoes in the center of the skillet can be easily pierced with a sharp knife and the top is golden brown and crispy.

Remove from oven and allow to rest for 15 minutes. Place a plate over the skillet, flip and remove the skillet. The galette should be resting on the plate. If not, run a sharp knife around the edge of the skillet and try again.

To serve, you can cut the galette into wedges or, do what I do and use a spoon to scoop out each portion. I like this technique because the potato rounds are emphasized, and I think it looks prettier. Either way works.

Serve immediately.

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