Sweet Potato Ana

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6 servings

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.

Ingredients

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

Steps

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

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources