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By Katja Heino 28 Comments
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Mini Sweet Potato Pomme Anna

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Mini Sweet Potato Pomme Anna | www.savorylotus.com

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?

Mini Sweet Potato Pomme Anna www.savorylotus.com

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! 

Mini Sweet Potato Pomme Anna ~ www.savorylotus.com

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.

Mini Sweet Potato Pomme Anna / www.savorylotus.com

Mini Sweet Potato Pomme Anna /// www.savorylotus.com

Mini Sweet Potato Pomme Anna //// www.savorylotus.com

Mini Sweet Potato Pomme Anna -- www.savorylotus.com

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

Mini Sweet Potato Pomme Anna --- www.savorylotus.com

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Mini Sweet Potato Pomme Anna ~ www.savorylotus.com

Mini Sweet Potato Pomme Anna

★★★★★ 5 from 6 reviews
  • Author: Katja from Savory Lotus
  • Yield: 12 sweet potato stacks 1x
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Ingredients

  • 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

  1. Preheat oven to 350’F.
  2. 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.
  3. Add crushed garlic and one tablespoon of thyme leaves into melted fat, turn off heat, and allow to infuse.
  4. 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.
  5. 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.
  6. Cover with foil and bake for 25 minutes. Remove from oven and increase oven to 450’F.
  7. 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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Filed Under: Sides, Whole30 Recipes Tagged With: Pomme Anna, sides, sweet potato, sweet potato Pomme Anna

Reader Interactions

Comments

  1. Tiffanie says

    September 28, 2016 at 4:21 pm

    Any idea if I can make this with avocado oil instead? My son can’t have butter or ghee.

    Reply
    • Katja Heino says

      September 29, 2016 at 9:04 am

      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.

      Reply
    • Amanda says

      October 3, 2016 at 11:07 pm

      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.

      Reply
  2. zia awan says

    October 25, 2016 at 5:04 am

    My mom made sweet potato for us but not exactly like this. It looks very yummy i will definitely try on holiday.
    saltcasa.com

    Reply
  3. Emily @ Recipes to Nourish says

    November 20, 2017 at 1:02 pm

    These are absolutely beautiful! Such a fun, festive addition to holiday menus. I bet those little crispy edges are so yummy.

    ★★★★★

    Reply
    • Katja Heino says

      November 20, 2017 at 3:56 pm

      Thanks, Emily! The edges are my fav part! 🙂

      Reply
  4. Renee says

    November 20, 2017 at 5:22 pm

    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!

    Reply
    • Katja Heino says

      November 27, 2017 at 10:39 pm

      Hi, Renee! My kids LOVE these. Fancy AND kid-approved.

      Reply
  5. Carrie says

    November 21, 2017 at 3:52 pm

    Wow, what a creative way to serve sweet potatoes. I’m going to give this one a try!

    ★★★★★

    Reply
    • Katja Heino says

      November 21, 2017 at 10:27 pm

      Thanks, Carrie!

      Reply
  6. Kari - Get Inspired Everyday! says

    November 21, 2017 at 5:04 pm

    I love how elegant these are, and so perfect for all the entertaining I have coming up!

    Reply
    • Katja Heino says

      November 21, 2017 at 10:27 pm

      Thanks, Kari! They are pretty elegant… but so easy to make.

      Reply
  7. Kelly @ A Girl Worth Saving says

    November 22, 2017 at 12:12 pm

    Now this looks amazing and what a fun new way to eat sweet potatoes!

    Reply
    • Katja Heino says

      November 22, 2017 at 11:49 pm

      Thanks, Kelly!

      Reply
  8. Jo Romero says

    November 22, 2017 at 2:01 pm

    Pinning this one to make next week – absolutely love this idea!

    Reply
    • Katja Heino says

      November 22, 2017 at 11:48 pm

      Yay! Enjoy!

      Reply
  9. cristina says

    November 25, 2017 at 10:25 pm

    How absolutely beautiful! I am definitely serving this for Christmas!

    Reply
    • Katja Heino says

      November 27, 2017 at 10:37 pm

      Thanks, Cristina! 🙂

      Reply
  10. ChihYu says

    November 26, 2017 at 6:06 pm

    Love sweet potato pomme . So cute ! I’ll have to try it soon !

    ★★★★★

    Reply
    • Katja Heino says

      November 27, 2017 at 10:35 pm

      Thanks, ChihYu! 🙂

      Reply
  11. Holley @The Primal Desire says

    November 26, 2017 at 9:14 pm

    OH man… these look amazing. Buttery sweet potato goodness

    ★★★★★

    Reply
    • Katja Heino says

      November 27, 2017 at 10:35 pm

      Thanks, Holley!

      Reply
  12. Daniel says

    October 25, 2018 at 10:13 am

    Did I miss how the garlic infused butter/fat is used? Assuming as a glaze after inverted.

    Reply
    • Katja Heino says

      October 28, 2018 at 8:36 am

      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. 🙂

      Reply
  13. Canadian Chick says

    April 6, 2019 at 8:38 pm

    Yum yummy yum! Made these tonight to go with our bbq’d steaks. I wish I had more – I’m craving them now! Crispy edges and soft centers. I had some mini sweet potatoes so they were the perfect size. I didn’t feel like peeling them so I gave them a good scrubbin’, sliced them with my mandolin …and they turned out perfect! I didn’t have fresh thyme, but I had dried thyme leaves (not powdered). Wasn’t sure where the salt was to be added – so I just sprinkled it on at the end. A thousand thank-yous for this delish recipe!♡

    ★★★★★

    Reply
    • Katja Heino says

      April 9, 2019 at 11:15 am

      Yay! So glad you loved them. Thanks for taking the time to leave your feedback. 🙂

      Reply
  14. Jen says

    October 11, 2019 at 4:52 pm

    Love love loved them! Huge hit! Couldn’t stop eating them. Didn’t have fresh thyme – still good!

    ★★★★★

    Reply
  15. Jen says

    October 11, 2019 at 4:56 pm

    Oops…Just realized I had already commented when I first made them (making them again tonight)! Didn’t remember that I had! Worth commenting again though because they are so good!

    Reply

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what’s not to love about a fritter? ❤️ • what’s not to love about a fritter? ❤️ •  made a batch of my BUTTERNUT SQUASH FRITTERS this morning • a great way to get more vegetables onto your plate • so good with a plate of fried eggs and steamed kale • made with just a few simple ingredients • don’t skip the fresh herbs 🍀🌱🍀

* butternut squash (about 3 pounds)- peeled and shredded
* eggs, whisked
* 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) 
* 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
* 1/4–1/2 tsp garlic powder
* 1 tsp salt
* ghee or avocado oil for cooking

1. in a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt.  mix to combine. 
2. in a large skillet, heat a liberal amount of fat of choice over medium high heat.  scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. cook until golden brown.  flip and cook other side.  repeat until mixture is all gone, adding more fat as needed. 
3. place cooked fritters onto a wire rack while cooking the rest.  serve immediately or freeze for later once cooled.
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