Virtual Vegan Potluck! Maple & Thyme Potato-Beet-Sweet Potato Stacks (a.k.a. Pomme Annie’s)

Vegan Maple Thyme Potato Beet Sweet Potato Stacks by An Unrefined Vegan

You know, for a while there I didn’t know if there was going to be a Virtual Vegan Potluck in 2014. It’s been one crazy-hectic year and whenever I thought about the effort that goes behind one of these events, well, I wanted to crawl under the covers and curl up in a fetal position (with a pint of coconut milk ice cream and a large spoon). But then I’d remember what it’s really all about – connecting readers and bloggers, connecting vegans and non-vegans, connecting in-person friends and virtual friends. Long sob story short: welcome to the 5th Virtual Vegan Potluck!

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This year I was all set to share a Main Dish, but it seemed like Sides needed some love and attention. Side dishes have always been problematic for me. Main dishes, desserts – I got those more than covered! But ask me to supplement a meal with a tasty, easy side and I’m lost. So I did what many of us do when in need of inspiration. I went straight to Pinterest. When I saw the many recipes for Pomme Anna, I knew I’d found my recipe. 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.

I want to thank each and every one of the Potluck participants – I appreciate all of the effort you put into your posts. There were a lot of new faces this year which just thrills me. As always, it’s wonderful to see those folks who have come to each and every one. And, a heartfelt thanks to my Mentors this time around: Sarah, Keely, Poppy, and Angela. Finally, thank you to those of you partying with us and clicking from one wonderful blog to the next. Enjoy yourselves and happy (plant-based, vegan, cruelty-free) eating!

Maple Thyme Potato Beet Sweet Potato Stacks An Unrefined Vegan

 

Maple & Thyme Potato-Beet-Sweet Potato Stacks
Serves 8
Pommes Anna with a twist - super thin slices of potato, sweet potato, and beets seasoned with thyme, lightly sweetened with maple syrup and baked until crispy on the outside.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
114 calories
16 g
0 g
5 g
2 g
4 g
84 g
94 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
84g
Servings
8
Amount Per Serving
Calories 114
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
6%
Sugars 5g
Protein 2g
Vitamin A
46%
Vitamin C
7%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 beet, peeled
  2. 1 large potato
  3. 1 large sweet potato
  4. 3 Tbsp. coconut oil, melted
  5. 2 Tbsp. pure maple syrup
  6. ~1 Tbsp. fresh thyme leaves
  7. 2 cloves garlic, finely minced
  8. 1/2 tsp. ground black pepper
  9. 1/4 tsp. sea salt
  10. 1/4 tsp. garlic powder
Instructions
  1. 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.
  2. In a large bowl, combine the coconut oil, maple syrup, thyme, garlic, pepper, salt, and garlic powder. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
beta
calories
114
fat
5g
protein
2g
carbs
16g
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an unrefined vegan http://anunrefinedvegan.com/

Maple Thyme Potato Beet Sweet Potato Stacks An Unrefined Vegan

Maple Thyme Potato Beet Sweet Potato Stacks An Unrefined Vegan

Maple Thyme Potato Beet Sweet Potato Stacks An Unrefined Vegan

Here’s what I shared at previous Potlucks:
May 2012: Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter
November 2012: Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries
May 2013: Sweet Potato Fries with Parsley, Garlic, & Lemon Zest
November 2013: Red Lentil, Couscous, & Vegetable Stoup

And now it’s time to move on to the next plant-based side dish at the party! Click on the button below or here to visit FITTING INTO VEGAN!

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Click on the button below or here to go back one and visit VEGG CHEF in Soups/Stews.

Stay Calm Go Back

To go all the way back to the beginning of the Potluck, click on the button below or here.

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46 thoughts on “Virtual Vegan Potluck! Maple & Thyme Potato-Beet-Sweet Potato Stacks (a.k.a. Pomme Annie’s)

  1. The Vegan 8

    I have never heard of that term before but it looks delicious!! I love sweet potatoes likes it’s my J.O.B. I gotta hand it to you, you are superwoman with everything you do Annie! You deserve all the good that comes your way!! Xo

    Reply
  2. Lovlie

    These look so neat! Very interesting side dish, me being a potato girl! I eat far too many potatoes, so this one is bookmarked to be tried! And thank you Annie for putting this whole event together!

    Reply
    1. An Unrefined Vegan Post author

      I love me some potatoes, too! Never get tired of them. My pleasure – – thank you for taking part!

      Reply
  3. Somer McCowan

    I’m seriously wishing I had beets in my house right now. I’ve never even heard of a Pomme Anna before! I know the Australians call the Britts “pommies” and I know that Pomme is potato in French and that there’s also something called Pomme de terre. At least I think. Anyway, Pomme Annie has got to be the best thing ever! ❤️❤️❤️

    Reply
  4. coconutandberries

    I’ve never heard of this dish before either but it looks gorgeous! Totally delicious flavours and oh so elegant!
    Thanks again for organizing the event Annie. I’m excited to see what everyone’s brought to the party 🙂

    Reply
  5. Poppy

    Annie! I love Pommes Anna, I haven’t had them in years and I adore your colourful variation, and the name, of course! Thank you for all the love, sweat and tears that has gone in to this event! XO

    Reply
    1. An Unrefined Vegan Post author

      🙂 You have made it much easier, dear Poppy! Trailblazing through the entire Potluck and getting blogs in line!! So appreciated!

      Reply
  6. veggiesdontbite

    Holy moly!!! These sound insanely good! And to be honest, I despise beets, but this may be one recipe I’d gobble down without a second thought. Wow, way to hit it out of the park! yum!!!

    Reply
  7. Brittany

    It’s bittersweet reading this post having not participated this time around!! The stacks make up for it though, my goodness they look hearty and delicious!! Way to put this all together again!

    Reply
    1. An Unrefined Vegan Post author

      Thank you!! Funny, once the Potluck gets going, I forget about the work that goes behind it. So fun!

      Reply
  8. faithvandermolen

    What an impressive recipe! I’ve been wanting to try out herbs and sweetness together, so I love the maple/thyme combination. Hmmm…maybe they’d pair well in some cookies?! I’m inspired! Thanks so much for hosting!

    Reply
  9. rika

    Thank you Annie for setting this wonderful potluck together, you are an amazing woman. These stacks look divine and I just bought a sack of potatoes this week and cannot wait to eat more potatoes after looking at this beautiful dish of yours xx

    ★ HAPPY VVP ★

    Reply
  10. Kyra

    Oh my, these look delicious Annie! Well done! And thank you for deciding to go ahead with the VVP this year, it has been a wonderful experience 🙂

    Reply
  11. Keely @ Gormandize

    Amazing Annie – after all the work you do organising you still manage to come up with a killer dish to share. I love these, they look divine. Happy to be one of you right hand men on this one, as on every occasion. Only just getting around to properly enjoying the potluck a few weeks later but it’s been a great success! Well done. xxx

    Reply
  12. Selena Darlim

    These look delicious! Having received a beet, a sweet potato and a couple of purple potatoes for Easter (it’s better than candy for me!), I must try this! One question, though: How well do these store? Can I refrigerate and/or freeze these and if so, how should I best re-heat them? Thank you!

    Reply
    1. An Unrefined Vegan Post author

      We didn’t eat these all in one sitting, so had leftovers that I stored in the fridge. They aren’t quite as crispy, of course, but if you pop them in a 350F oven for a bit to reheat, they’ll get some of their crispness back.

      Reply
  13. Pingback: Virtual Vegan Potluck Recipe Roundup - Fitful Focus

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