Sweet Potato Ana
At Tulane University in New Orleans, dining features this sweet potato Ana, which is made with thinly sliced sweet potatoes in a cream sauce and finished with Gruyère cheese. The dish can be cut into pie wedges and served with meat or fish.
4 each medium sweet potatoes
3 cups heavy cream
1 cup egg
1 tbsp. salt
1 tsp. white pepper
1 tsp. nutmeg
1/2 cup Gruyere cheese
1/4 cup Parmesan
1. Peel sweet potato, slice thin on mandoline. Shingle slices in 8-in. spring form pan that has been sprayed with non-stick spray.
2. Build shingled levels 5 high in pan. Blend cream, egg, salt, pepper and nutmeg in bowl. Pour mixture over sweet potato. Ensure slices are coated with mixture.
3. Sprinkle Gruyere over all, top with Parmesan. Bake at 300°F for 20 mins. covered with parchment paper and foil.
4. Uncover and bake 20 mins. until golden brown. Allow to stand for 2 hours, until cool. Release from spring form, cut into wedges, 12 cuts to a pan. Serve with meats or as a side.
Recipe by Tulane University (Sodexo), New Orleans