Mini Sweet Potato Gratins

• Produce

  • 3/4 tsp Orange, zest
  • 3/4 tsp Rosemary, fresh leaves
  • 3/4 tsp Thyme, fresh leaves

• Baking & Spices

  • 6 tbsp Brown sugar
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Other

  • About 3 medium sweet potatoes, peeled and thinly sliced

Found on floatingkitchen.net

Description

Ingredients

• 3 tablespoons unsalted butter
• 6 tablespoons brown sugar
• 3/4 tsp. fresh thyme leaves, minced
• 3/4 tsp. fresh rosemary leaves, minced
• 3/4 tsp. grated orange zest
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 1/4 tsp. ground cinnamon
• About 3 medium sweet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/3 cup pecans

Directions

• Pre-heat your oven to 375 degrees. Generously spray a standard 12-cup muffin tin.
• In a small saucepan over medium heat, melt the butter with the brown sugar, thyme, rosemary, orange zest, salt, pepper and cinnamon. Stir until everything is well combined. Remove from the heat.
• In a large bowl, toss the sweet potato slices with the butter/brown sugar/herb mixture. I find it’s best to use your hands for this, because the slices will have a tendency to stick together and you want to make sure to get some of the mixture on each slice.
• Layer the coated sweet potato slices in your prepared muffin tin, using about 5-7 slices per cup, or until the stack comes just to the top rim of the muffin tin. Add a scant tablespoon of heavy cream to each cup. Transfer the muffin tin to your pre-heated oven and bake for about 30 minutes, or until the potatoes are cooked through (you should be able to easily insert a sharp knife into the stack) and the sauce is bubbling. Remove from the oven and set aside to cool for 5 minutes.
• While the potatoes are cooking, toast the pecans in a small dry skillet over medium heat until they become fragrant, about 2 minutes. Remove from the heat, allow them to cool and chop roughly.
• Using a small narrow spatula, carefully remove the gratins from their muffin tin and place them on a serving plate. There will be some sauce remaining in muffin tins. Don’t toss it! Spoon it over the gratins. Top with the toasted pecans. Serve and enjoy!

Nutrition