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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!
Cooking Tips:
- 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!
xo,
Katja
Yield:
Print
PinIngredients
- 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
Instructions
- 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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Any idea if I can make this with avocado oil instead? My son can’t have butter or ghee.
I haven’t tried it but you could def try. I bet coconut oil would be good too. Or a mix of the two. You may need to experiment with how much to use. Let me know if you do.
When I want a buttery flavor I use Earth Balance coconut spread. It still has the fat/oil, but also has a buttery flavor I’m after.
My mom made sweet potato for us but not exactly like this. It looks very yummy i will definitely try on holiday.
saltcasa.com
These are absolutely beautiful! Such a fun, festive addition to holiday menus. I bet those little crispy edges are so yummy.
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Thanks, Emily! The edges are my fav part! 🙂
Ohhh I love love love this idea! So I told my husband that I think I’m going to have to make a special sweet potato dish at Thanksgiving this year because my 4 year old just cannot get into mashed potatoes – or anything white potato at all but loves sweet potatoes! This would be perfect and so special!
Hi, Renee! My kids LOVE these. Fancy AND kid-approved.
Wow, what a creative way to serve sweet potatoes. I’m going to give this one a try!
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Thanks, Carrie!
I love how elegant these are, and so perfect for all the entertaining I have coming up!
Thanks, Kari! They are pretty elegant… but so easy to make.
Now this looks amazing and what a fun new way to eat sweet potatoes!
Thanks, Kelly!
Pinning this one to make next week – absolutely love this idea!
Yay! Enjoy!
How absolutely beautiful! I am definitely serving this for Christmas!
Thanks, Cristina! 🙂
Love sweet potato pomme . So cute ! I’ll have to try it soon !
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Thanks, ChihYu! 🙂
OH man… these look amazing. Buttery sweet potato goodness
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Thanks, Holley!
Did I miss how the garlic infused butter/fat is used? Assuming as a glaze after inverted.
Hi, Daniel-
The infused oil is used in step 4 of the directions :
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 melted butter/ghee mixture.
I added the word “infused” to the directions to make it more clear. Sorry for any confusion. Hope that helps. 🙂