Crispy on the outside and savory soft on the inside. My version of a French favorite. Deliciously buttery stacks of herbed sweet potato. I’m in love!
OK, so here I go again with the French cooking. Last week I stopped by with my gluten free Apple Galette recipe. I have seriously made it 5 times now. No lie! This week, I’m back with another fun little recipe: Mini Sweet Potato Pomme Anna.
Pomme Anna literally means Anna Potatoes and is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. Since I’m obsessed with sweet potatoes this time of year, I decided to change the recipe a bit. I hope the French don’t mind too much!
Instead of making one big dish of sweet potato Pomme Anna, I decided that it would be WAY more fun to make them into small little stacks. I thought it would be an impressive and festive way to serve sweet potatoes at a holiday dinner. Don’t you agree?
The recipe is super simple. Sweet potatoes, salt. pepper, garlic, herbs, and lots and lots of butter. Since I’m a big fan of ghee in the kitchen, that’s what I used instead. Plus using ghee keeps this recipe Whole30 compliant. You can use either. I used a 12 cup muffin tin to create the cute little stacks. Worked like a charm. After baking them for a while, I removed them from the muffin tins and crisped them up in the oven. Like I said, I’m in love!
- Find narrow sweet potatoes so your rounds are smaller. This will make for more attractive stacks.
- You want your sweet potato slices to be as thin as possible. I use THIS mandoline slicer and it works perfectly. You can also use a vegetable peeler to create thin slices.
- This recipe traditionally calls for A LOT of butter. I make my stacks using the full 1/2 cup (8 tablespoons), but this recipe works with 6 tablespoons of butter as well. You decide how buttery you want to go!
- Use FRESH thyme for this recipe. This will make all the difference. You can also use rosemary or sage if that is more your thing.
I highly recommend that you give these little mini sweet potato Pomme Anna a try. Your dinner guests will be beyond impressed with your cooking skills. My family was thrilled with them. I have to admit that Little One ate hers with ketchup. Again, I hope the French don’t mind too much.
Happy Fall Equinox!
- 1 1/2 pounds sweet potatoes
- 6–8 tbsp of butter or ghee
- 1 clove of garlic, crushed
- 1 heaping tbsp of fresh thyme leaves (puled off stem) plus 12-24 small little sprigs of thyme
- 1 tsp unrefined salt
- black pepper
- Preheat oven to 350’F.
- Melt butter or ghee in a small pot on low heat. Then brush each cup of muffin tin with melted butter/ghee and add 1/4 tsp of melted butter/ghee into each cup. Place 1-2 small sprigs of thyme into the bottom of each muffin cup. Set aside.
- Add crushed garlic and one tablespoon of thyme leaves into melted fat, turn off heat, and allow to infuse.
- Meanwhile, wash and peel sweet potatoes. Slice into VERY thin slices. (I used a mandoline like THIS). Placed sliced sweet potatoes in a bowl and toss with infused melted butter/ghee mixture.
- Create stack in each muffin cup by starting in the center and forming the first layer by overlapping each slice in a circular pattern. Change directions and form another overlapping circle. Continue until you have a tall stacks that fill each muffin cup to the top. Give a light little press down as you go, making sure they are as tight and compact as possible.
- Cover with foil and bake for 25 minutes. Remove from oven and increase oven to 450’F.
- Remove foil and invert a parchment paper lined baking sheet over muffin tip. Carefully flip the muffin tin so stacks gracefully pop out onto baking sheet. You may need to rearrange a few slices that have strayed. Bake another 10-15 minutes, until edges are crispy. Serve and enjoy!
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