This recipe is inspired by potatoes Anna, a classic dish where layers of potatoes and butter bring out the best in each other. This time, sweet potatoes get their chance to shine in a bath of herbs, sharp cheese and, of course, butter!

Get ready for soft and creamy sweet potatoes with ruffly, crispy edges and a cheesy finish.

Ingredients:

• 2 lbs sweet potatoes
• 3-4 tablespoons unsalted butter or thyme butter, melted
• 2 tsp fresh thyme leaves (if you are using plain butter)
• 1/2 cup finely grated parmesan cheese
• 1/2 tsp salt

Directions:

1. Peel potatoes and slice them very thinly into disks (1/8 of an inch or a few millimeters thick)
2. Preheat oven to 375 degrees f
3. Combine grated parmesan (1/2 cup) with salt (1/2 tsp) in a small bowl
4. Brush a 10-12 inch non-stick oven-safe pan with 1 tbsp melted butter
5. Arrange a layer of potato disks onto the bottom of the pan
6. Brush potato disks with some of the butter and sprinkle with some of the cheese mixture
7. Repeat steps 5 & 6 until you have used up the potatoes – if you have any butter or cheese mixture leftover at the end just sprinkle it over top
8. Cover tightly with aluminum foil
9. Bake for 40 minutes
10. Remove aluminum foil and bake for another 25-30 minutes, until edges are crisp and darkened
11. Let sit for 5 minutes (try not to steal too many pieces of potato from around the edges while you wait), then gently loosen from cooking dish and invert onto serving tray

Notes:

• If you have a food mandolin (and nerves of steel), this is a great opportunity to use that to slice the potatoes.
• If you are worried about the dish sticking in the pan, you can cheat a little and slide a circle of parchment onto the pan, just brush it with butter instead of the pan itself and carry on as directed above.
• If you have leftovers, serve them for breakfast the next morning with a fried egg on top. You will not regret it!