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
Mini Sweet Potato Pomme Anna
- Yield: 12 sweet potato stacks 1x
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
- 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.
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These are absolutely beautiful! Such a fun, festive addition to holiday menus. I bet those little crispy edges are so yummy.
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!
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 !
Thanks, ChihYu! 🙂
OH man… these look amazing. Buttery sweet potato goodness
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. 🙂
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!♡
Yay! So glad you loved them. Thanks for taking the time to leave your feedback. 🙂
Love love loved them! Huge hit! Couldn’t stop eating them. Didn’t have fresh thyme – still good!
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!
I only have one oven, so can these be made up to baking in the muffin tin then when the meat comes out of the oven be finished and still taste as good as if they were made all at once?
I do like to make these right before I serve them, but you can make them ahead of time and reheat them before serving.