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!
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
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
Description
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 8
- Calories: 114
- Sugar: 5
- Sodium: 94
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 16
- Protein: 2
- Cholesterol: 0
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!
Click on the button below or here to go back one and visit VEGG CHEF in Soups/Stews.
To go all the way back to the beginning of the Potluck, click on the button below or here.
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
From one Superwoman to another :-). Thanks, Brandi xoxo
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!
I love me some potatoes, too! Never get tired of them. My pleasure – – thank you for taking part!
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! ❤️❤️❤️
Thanks, babe! We snarfed these down pretty handily…
i havent heard of it before too. that stack looks fabulous!
Thanks, Richa!
I need one, okay two of these in my belly right now. Maybe three! Gorgeously delicious.
Love that you snuck the beets in there too ♥
You love your beets, girl! They’re pretty small so three would be totally reasonable!
What a great side dish! It looks so fancy, it would be perfect for a christmas dinner or other festive events like thanksgiving.
It is rather fancy-looking, isn’t it ;-)!!
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 🙂
And it can be adapted to one’s favorite herbs and root veggies. Thank you, Emma!
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
🙂 You have made it much easier, dear Poppy! Trailblazing through the entire Potluck and getting blogs in line!! So appreciated!
This looks amazing!!!! Gorgeous photos, Annie!
Thanks, Dianne!
Thanks for hosting another excellent vegan potluck! 😀 Love these stacks of potato, way to make me happy! They look so delicious!
Cheers
Choc Chip Uru
My pleasure, CCU!
These look so beautiful and delicious! I love the presentation as well
Thank you!
I love these stackable potatoes. Thanks for bringing us this amazing Virtual Vegan Potluck — always so much fun!
So pretty! Those little stacks are gorgeous. I would be very happy to see them on my plate. Congrats on another successful VVP!
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!!!
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!
Annie, these are amazing!! I love maple and thyme together…and anything with sweet potatoes!! Thanks for sharing and for all your hard work to make this potluck happen!
Thank you!! Funny, once the Potluck gets going, I forget about the work that goes behind it. So fun!
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!
Um, yes to cookies!
These stacks look amazing! Can’t wait to try these – nothing better than crispy treats!
I know, right? Crispy + potatoes?! Sigh…
These are just gorgeous! I could see Darrol Henry really getting into this dish. Happy belated VVP, Annie!
Thanks, Becky!! We made it through another one ;-)!
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 ★
Thank you, sweet Rika! I do love the VVP and I’m so happy others love it, too.
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 🙂
Thanks, Kyra! So glad that you were a part of it and that you’ve enjoyed it :-).
Beautiful Annie! Wish I could have sorted myself out in time to participate, but I am so enjoying reading all of the submissions. I’m totally late in making the rounds, but better late than never!
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
Oh Annie, they look divine
Oops! Hit enter too quickly – was so busy drooling! 🙂 x
Totally understandable, lovely Bex! Happy New Year! xoxo
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!
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.
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