Maple and Thyme Potato, Beet, Sweet Potato Stacks [Vegan, Gluten-Free]

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Discover more recipes with these ingredients Maple and Thyme Potato, Beet, Sweet Potato Stacks [Vegan, Gluten-Free] Ingredients You Need for Maple and Thyme Potato, Beet, Sweet Potato Stacks [Vegan, Gluten-Free] How to Prepare Maple and Thyme Potato, Beet, Sweet Potato Stacks [Vegan, Gluten-Free]

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Maple and Thyme Potato, Beet, Sweet Potato Stacks [Vegan, Gluten-Free]

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…

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Ingredients You Need for 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

How to Prepare Maple and Thyme Potato, Beet, Sweet Potato Stacks [Vegan, Gluten-Free]

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.