Mini Sweet Potato Pomme Anna ~

Mini Sweet Potato Pomme Anna

  • Author: Katja from Savory Lotus
  • Yield: 12 sweet potato stacks 1x



  • 1 1/2 pounds sweet potatoes
  • 68 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


  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!