This is my favorite way to cook sweet potatoes. This recipe is from The Eating Well Cookbook page 79. It makes 4 servings.
Sweet Potatoes Anna
1 tablespoon vegetable oil
1 tablespoon melted butter
3 medium-sized sweet potatoes (about 1 1/2pounds total)
1 teaspoon peeled, minced ginger root
1 1/2 tablespoon light brown sugar
3/4 teaspoon salt
Combine oil and butter in a small bowl. Line a 9-inch glass pie plate with aluminum foil and lightly brush with a little oil-butter mixture. Peel sweet potatoes and slice them thinly with a food processor fitted with a slicer blade or by hand.
Place the potato slices in a bowl and toss with ginger, brown sugar, salt and scant tablespoon oil-butter mixture. Arrange the slices in slightly overlapping concentric circles around the bottom of the pie plate, adding another row around the sides. Brush the top lightly with oil-butter mixture. Layer the remaining slices and drizzle remaining oil mixture over the top. (The dish can be made ahead at this point, covered with plastic wrap and refrigerated for up to 2 days.)
Preheat oven to 400 degrees F and place oven rack on the bottom rung of the oven. Cover potatoes with aluminum foil, weight with a flat, heavy lid or a cake or pie pan and bake on the bottom rack of the over for 30 minutes. Remove the foil and bake for another 30 to 35 minutes, or until the potatoes are brown and crisp on top. Remove from the oven and invert onto a serving platter.
By my calculations – Per serving – Calories: 162, Total Fat: 6.4g, Sat. Fat: 2.1g, Carbs: 25.4g, Fiber: 3g, Protein: 1.6g