Sweet Potatoes Anna

Ingredients

• 6 medium sweet potatoes, peeled
• 10 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• Coarse sea salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    846 calories; 57 grams fat; 36 grams saturated fat; 2 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 78 grams carbohydrates; 11 grams dietary fiber; 16 grams sugars; 6 grams protein; 152 milligrams cholesterol; 222 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Heat oven to 425 degrees. Using a mandoline or sharp knife, slice potatoes about 1/8-inch thick. Place in a very large bowl, and add butter, thyme and salt and pepper to taste. Toss well until all slices are well coated with butter and seasonings.
2. Reserve about a dozen of the best-looking slices for top layer. Arrange a layer of slightly overlapping slices in 10-inch round gratin dish, skillet or other shallow ovenproof pan. Layer potatoes until all are used, topping gratin with reserved slices.
3. Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in oven, and place a heavy pan slightly smaller in diameter than first pan directly on foil. Bake for 30 minutes.
4. Remove top pan, and carefully peel away foil. (If necessary, use a spatula to help separate foil from potatoes.) Continue baking until potatoes are soft and top is almost caramelized, 20 to 30 minutes longer. Cut into wedges and serve hot.