WEEK 25 WILDCARD WINNER

Sweet Potatoes Anna with Prunes

Photography by Sarah Shatz

    BY MRSP | SERVES 6 TO 10

A&M: This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly—use a mandoline if you have one—and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.

    1 cup (2 sticks) unsalted butter

    1 cup port

    10 pitted prunes

    5 to 6 small sweet potatoes, peeled and very thinly sliced

    Salt and freshly ground black pepper

1. Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
2. Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
3. Heat the oven to 450°F.
4. Brush the clarified butter onto your favorite 8-or 9-inch round baking dish or ovenproof frying pan.
5. Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it’s up to you. Pack the potatoes tightly by pressing down on them with your palms. If there’s a little butter left at the end, it’s no big deal.
6. Bake until crisp and tender, 35 to 45 minutes.
7. Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges.

    TIPS AND TECHNIQUES

    Mrsp: “This can be finished with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.”

        If you can’t find sweet potatoes, use yams.

    ABOUT THE COOK

    Mrsp is a writer living in New York City.

    WHAT THE COMMUNITY SAID

    Aliwaks: “I’m filing this away for the Seder—it’s like tsimmes, but better.”

        thirschfeld: “I often add prunes to a potato galette à la The French Laundry and this held its own and then some in my book. I soaked the prunes in Cognac because I didn’t have any port. This will go into the winter rotation.”

Figgy Pudding Butter Cookies
Photography by Sarah Shatz