Now, these aren’t strictly pommes; I’ve added slices of beetroot and sweet potato to my dish (plus a splash of pure maple syrup) for a little added taste and color interest. But, the crispy edges and the creamy centers are pure, classic Pomme Anna. Yes, these make for a fantastic side dish, but if you use the same technique with those adorable wee potatoes, this translates into mouthwatering fingerfood/appetizers, too.
Maple and Thyme Potato, Beet, Sweet Potato Stacks [Vegan, Gluten-Free]
- 1 beet, peeled
- 1 large potato
- 1 large sweet potato
- 3 Tbsp. coconut oil, melted
- 2 Tbsp. pure maple syrup
- ~1 Tbsp. fresh thyme leaves
- 2 cloves garlic, finely minced
- 1/2 tsp. ground black pepper
- 1/4 tsp. sea salt
- 1/4 tsp. garlic powder
- Preheat oven to 350-degrees and lightly oil an 8-muffin tin and line a large baking sheet with parchment paper.
- Scrub the beet, potato, and sweet potato well.
- Peel the beet and if desired, the potato and sweet potato (I leave the peels on). Set aside.
- In a large bowl, combine the coconut oil, maple syrup, thyme, garlic, pepper, salt, and garlic powder. Set aside.
- Using a mandolin (or do this carefully by hand with a knife), slice the potato and sweet potato into very thin slices – we’re talking 1/16-inch here – and place them in the bowl with the coconut oil and maple syrup.
- Using your hands, toss the slices, making sure they’re all coated with the oil-maple syrup mixture.
- Now slice the beet in the same way, but place the slices in a separate bowl until ready to assemble the stacks. I do this because I want to keep the red to a minimum when assembling the stacks.
- Working with one thin sheet of beet, potato, or sweet potato at a time, begin placing the layers in the muffin cups. I like to do a thick layer of each veggie before adding the next, but the final result, no matter how you stack them, is a beautiful reddish-golden color, so it’s probably not necessary.
- Once you’ve used up all of the slices, bake the stacks for 35 minutes.
- Remove from the oven and increase the temperature to 425-degrees. Place the lined baking sheet on top of the muffin tin and very carefully flip over so that the stacks come out onto the parchment paper/baking sheet. You may need to neaten up some of the stacks – it ain’t no big thing.
- Bake the stacks for another 25 minutes or until darkened and crispy on top and around the edges. Sprinkle on additional fresh thyme, if desired, and serve immediately.