Sweet Potatoes Anna With Prunes Recipe (2024)

If you're not too fussy about precision overlapping, that is. My 3+ y/o grandson put the sweet potato slices on; I did butter, salt, pepper, and prune layers (he would say he did, but it was hand-over-hand). Really good. I did it in a deep pot, baked longer, chickened out on upending it--but as a scoop-out, it was gorgeous and delicious. Even to a friend who doesn't like sweet potatoes. I'll make this again. Maybe without help.

I noticed others asked about the butter. Seems to be a *lot* of it, and why go to the trouble to clarify?
And a cup of port? That's a good bit of port, and what happens to the left over port? I hate to just toss it, but it's probably not drinkable right? I'd probably look for a way to use a smaller amount. Could you chop the prunes first, then simmer? Just use an amount of port to cover?
I like the apple idea, either just apples or both.

This is a wonderful recipe, but... The recipe does not indicate whether to bake covered or uncovered. I cooked uncovered for 45' @450, and the top layer was dry. I covered with foil and cooked another 30' and the potatoes were wonderful. I used Calvados rather than port and 2X the called-for prunes. Next time I would put excess liquor into the pan and cover from outset. Served with grilled duck magret and fennel poached in chicken stock. Wonderful combo.

Delicious! Not sure why it needs clarified butter, though I did clarify the butter, and I used more prunes the second time i made it.

Can this be done with yukon golds or some other type of potato? My husband is not a fan of sweets...or could they be combined and cook in the same amount of time?

I too had enough sweet potato slices for two pans. I didn't clarify the butter and used less than one stick total. For the second pan, instead of port I used apple cider. Both dishes were delicious, with the cider creating a sweeter taste. I preferred the port version. Someone mentioned very dry prunes and needing to add a different liquid to keep things moist; I used "dried plums," which are softer and moister.

Clarified butter or ghee has a different, richer flavor than straight butter.

Good recipe. Used apples (who has prunes in their fridge?) and it worked very well. Will make again.

I do. Good prunes are delicious!

The port - although NY Times does not specify what type of port - tawny? dry? -- should be drinkable. Perhaps not by itself, but use it as a fruity flavoring syrup in a co*cktail, or as stock for another fruit sauce.

Haven't made this but maybe try coconut oil instead of butter? I think it would be delicious with the sweet potato flavor.

Hiw far on advance can I prepare these? Everyone loves them but it's stressful trying to cook on Thanjsgiving Day given turkey has to cook on a lower temperature?

5-6 small potatoes...first of all, I almost never see "small" sweet potatoes. Secondly, since all I see are large or huge potatoes, maybe she means large? In any event, the weight would sure be helpful.1 cup port and 1 cup butter? That is just too much. This recipe looks like a disaster. I'll pass.

We are alcohol free. What might I use in place of port? Thanks in advance for assistance

Made this tonight with less butter, no prunes and added some chopped fresh rosemary, and grated some fresh Parmesan on top after it was done. Really good, and with the use of a mandolin, very easy. We will definitely make it again.

This was great. I did not have port, so I used cranberry juice. I also used both prunes and apples and added walnuts. I added some nutmeg and cinnamon at each layer. I used olive oil and butter. I baked at 375 for about 45 minutes and then lowered it to 300 to finish cooking for another 30 minutes.

My family loved this. I didn't clarify the butter, but I did leave the milk solids behind when I brushed the layers, since I had more melted butter than I could possibly brush on. I also substituted dried apricots for prunes, because that's what I had on hand. We eat sweet potatoes often, and this is a good addition to my repertoire.

Having only half a cup of port, I put the prunes in a small container, covered them with the port, and put them in the microwave for one minute. It worked very well.

Tasteless. If you must try this, cut the butter to 1.5 cups and the port to 1/3 cup. To serve on time I had to finish the cooking in the microwave. Upending was easy. Pretty presentation.

I wanted a savory dish so was inspired by the sweet potato with tahini butter recipe on this site and combined it with this cooking method. I layered the slices with tahini butter and toasted sesame seeds in an old cast iron popover pan of my grandmas for maximum crispy edges. Oh Em Gee.

I made this in my instant pot. 5 mins on steam (after pre heating) perfect! I did add extra prunes. Huge success, Everyone loved it!

Incredible - made as directed...*might* consider upping the prunes, but pretty fantastic as written and was a big hit to everyone a rich and unusual side for a celebratory dinner feast.

I doubled the prunes and it was a big improvement. Salting and peppering each layer seemed excessive. Don’t slice potatoes too thin the way I did in a mandolin, lest the high temperature oven burn them quickly. Next time I will slice potatoes a little thicker and reduce oven to 400.Used a 9” silicone cake pan to great effect and ease.

Per other's advice, I used only one stick of butter and I did not clarify the butter. I couldn't find prunes at the local grocery store so I used a combination of golden raisins and some dates I had left over in the fridge. I used Calvados instead of port. And I covered with tin foil for 40 minutes. The bottom layer was nice and crispy. Definitely would make again.

This dish was tasty for a few bites, but way too heavy for more than that. If I made this again, I'd reduce the port to prune ratio (it was a waste of a decent port); double to quadruple the prunes, as there were barely enough to be noticeable; and reduce the butter. Or just find an alternate sweet potato recipe.

Didn't find much flavor benefit from prunes and apples. I cut up dried prunes and soaked in port. Diced apple and soaked in Triple Sec. Potatoes were nice. Would do again without the fruit.