This post is sponsored. All opinions are my own. Looking for a sweet potato side dish recipe this holiday season? Try this layered russet and sweet potato pommes anna. Both beautiful and delicious.
The holidays are right around the corner and can I just say I am really looking forward to being home and just chilling out?
The Hubs and I instated a “we don’t travel for the holidays” rule several years ago and it’s been one of the best decisions we’ve ever made. When you have family and friends scattered around the country like we do, it just becomes impossible to decide where to go each year, let alone trying to save up the exorbitant cost of holiday travel.
Besides, we already travel quite a bit for work and for fun, so it’s a nice change of pace to just stay home, cook, and snuggle with the dogs.
We’re very fortunate to have moved closer to some dear friends of ours who joined us for Thanksgiving last year, and once again will assist us in eating the ridiculous amount of food I plan to prepare this year. (I can’t help myself!)
Last year I was given the compliment of “the best turkey people ever had in their entire lives”. I’ve been working on that turkey recipe for years, and it seems I’ve finally got it perfected.
This year I’m turning my attention to perfecting the rest of the meal, one side dish at a time.
I’ve been making this Cooking Light stuffing for many years and it’s always a crowd pleaser. It’s time to up my potato game and I’m starting by experimenting with this combination of russet potato and sweet potato pommes anna.
Sure, it takes a bit more time than your average mashed potatoes to prepare, but hey, it’s a special occasion. Now is the time to break out the big guns.
By layering russets and sweet potatoes with butter and seasoning, you can create a dish that’s worthy of any holiday table. For this particular version I added orange zest, cumin and berbere (an Ethiopian spice I had leftover from another shoot) but you can customize the flavor profile to your family’s preference.
I’d love to hear about your special occasion foods, or what your foolproof holiday recipes are. I get so excited thinking about, planning, shopping for and executing special meals like Thanksgiving so I’d love any hot tips you can give me!
If you’re interested in giving this beautiful sweet potato pommes anna a try, check out the full recipe below. If you’re interested in how I made “the best turkey people have ever had” I’m happy to tell you.
- Brine: I pick up my turkey on Monday night and put it into the brine mid-Tuesday morning. I let it brine until early Weds evening and then I take it out, dry it off, season the skin and let it sit on a sheet pan in the fridge overnight to allow the skin to dry out a bit.
- Smoke it: Thursday morning I remove it from the fridge to allow it to come to room temperature. Then we cook it in the smoker, low and slow for hours (actual cooking time depends on the size of the turkey)
JUICY AND PERFECT! There you have it. I’ll serve it with the stuffing I mentioned earlier, this pommes anna, and probably some sort of vegetable TBD. For dessert I’ll usually make some sort of pie and red velvet cupcakes for my friend Courtney who’s birthday is always either on Thanksgiving or a day or two before or after.
We’ll eat, watch football, take the kids to a nearby park, then fall asleep early on the couch with the dogs. I can’t wait.
What am I missing? Leave a comment below and let me know.
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Sweet Potato Pommes Anna
- 2 lbs Idaho® potatoes peeled
- 2 lbs sweet potatoes peeled
- 3/4 cup clarified butter
- zest from one medium orange
- 1 teaspoon cumin
- 1 teaspoon berbere
- Preheat the oven to 425°F.
- Using a mandoline, slice Idaho® potatoes and sweet potatoes into 1/8 inch slices. Pat the Idaho® potato slices dry with a paper towel. For a decorative pattern, use leaf shaped cookie cutters to cut enough slices of sweet potato to line the bottom of a 10-inch skillet.
- Warm clarified butter so it becomes a liquid. Stir in orange zest and cumin.
- Heat an ovenproof 10-inch skillet over medium heat. Brush the bottom of the pan generously with enough of the clarified butter mixture to evenly coat the entire pan.
- Working as quickly as possible, line the pan with the decorative leaf shaped sweet potatoes so the bottom of the pan is completely covered. Sprinkle with a pinch of berbere. Working in a circular pattern beginning at the center, add a layer of Idaho® potatoes, slightly overlapping to cover the decorative layer entirely. Drizzle this layer with more of the clarified butter mixture, sprinkle generously with salt, and another pinch of berbere. Repeat with sweet potatoes.
- Continuing alternating layers of Idaho® potatoes, clarified butter and spices, and sweet potatoes until the pan is full. If you have excess clarified butter leftover at the end, do not drizzle it over the top.
- Press the layers down into the pan using a spatula or the bottom of another skillet. Skillet should be sizzling.
- Tent loosely with foil, transfer to the oven and bake for 30 minutes. Remove foil, and continue to cook until potatoes are easily pierced with a fork, about 15 more minutes.
- Remove pan from oven and run a spatula around the edges to loosen the mixture. Allow to cool then turn out onto a plate. Slice and serve.
Tips: -Do not use regular melted butter for this recipe. It will become soggy. -You can substitute the chili powder for the berbere