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Mini Sweet Potato Gratins

Mini Sweet Potato Gratins

I know it may seem a little premature for Thanksgiving recipes, seeing as today is Halloween and all, BUT tomorrow – as we all know – is November 1st. That means you have approximately 3 ½ weeks, 27 days and 648 hours to prepare for your Thanksgiving meal, and in my world, that basically means I’m in a panic, frantically searching old magazines, cookbooks and blogs for the perfect additions to our Thanksgiving table.

Food-wise Thanksgiving is hands-down my favorite meal of the year, and I absolutely agonize on what I’m going to prepare each year – should I go with the classics, which can be boring, or something new, which can be totally risky. After much back and forth action, my Mom and I typically decide on about 80% classic, family recipes and 20% new, adventurous recipes. It works out rather nicely as those who are little weary to anything outside of the norm are kept content, and those (my Mom and I) who prefer a little something outside of the box every once in a while are also happy. Plus if anything is completely atrocious, we have plenty of back up and not a soul will be the wiser.

Mini Sweet Potato Gratins

This year, I’ll be at my in-laws in Baltimore for the holiday, so I won’t have complete control over the menu (something I’m secretly relishing in) like I’m used to, but if there’s one dish I plan on brining to the festivities – it’s these mini sweet potato gratins.

I know that sweet potatoes are a staple on pretty much every Thanksgiving menu across the country, but in my family, for some reason they weren’t ever part of the ensemble that made it to our dinner table. I’m pretty sure it stems from my Dad’s distaste towards sweet potatoes, and my Mom’s eventual admit to defeat in converting him. BUT over the course of the last couple years, we’ve slowly started to introduce sweet potatoes into the holiday lineup. Two years ago, we had a phenomenal chipotle sweet potato gratin, last year, a gruyere and sage potato gratin, and this year – these adorable mini gratins.

A mash-up between two tried-and-true Thanksgiving sides, these encompass all the classic flavors and ingredients of a traditional soufflé, yet have the structure of a gratin. First, a mixture of brown sugar, butter and chopped hazelnuts fill the bottom of each muffin tin, followed by a towering layer of thinly sliced sweet potatoes (skin on). Every other layer of sweet potato is drizzled with a just a hint of olive oil, salt and pepper and a tablespoon of whole milk is poured into each vessel. The whole thing is popped into a hot oven, and baked until it’s bubbly and the potatoes are cooked though.

Happy Thanksgiving all! Errr…I mean Halloween….

Sweet Potato Souffle Gratins 3_edited-1

Are Sweet Potatoes Nutritious?

Sweet potatoes contain high amounts of fiber and potassium.

One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as beta-carotene which converts to Vitamin A.

We need vitamin A for healthy skin and mucus membranes, our immune system, and good eye health and vision.

Can Sweet Potatoes Be Fried?

Yes, sweet potatoes can be fried.

You can par-boil, slice and fry in butter or oil.

You can also fry raw sweet potatoes.

Just peel, fry in oil, stirring often, until crisp and brown, and add desired seasonings.

Can You Eat The Peel On A Baked Sweet Potato?

The skin of a sweet potato is edible.

 Eating the skin will add more nutrition to your plate such as fiber and potassium.

Mini Sweet Potato Gratins

Raised in the Kitchen - Carrian Cheney

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Mini Sweet Potato Gratins

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12


  • 3 medium sized sweet potatoes sliced thin on a mandoline (about 1/8 inch thick)
  • ¼ cup brown sugar + 1/8 cup, packed
  • 1 tablespoon butter melted
  • 1 tablespoon water
  • 4 tablespoons hazelnuts finely chopped
  • olive oil for drizzling
  • salt and pepper for seasoning
  • ½ cup whole milk
  • ¼ teaspoon cinnamon


  • Preheat oven to 375 degrees.
  • Generously grease a standard sized muffin tin.
  • In a small microwave-proof bowl, combine brown sugar, butter and water.
  • Microwave in 20-second increments until brown sugar has dissolved.
  • Evenly divide the mixture between muffin tins.
  • Evenly sprinkle chopped hazelnuts in each muffin tin.
  • Stack two slices of sweet potato in each tin.
  • Drizzle with a touch of olive oil and sprinkle with salt and pepper.
  • Repeat until the sweet potato reach the top.
  • Measure milk out in a liquid measuring cup.
  • Whisk in cinnamon.
  • Evenly pour milk over each gratin.
  • Bake until bubbly and potatoes are cooked through, about 25-30 minutes.


left overs may be kept in the refrigerator for 3-5 days
Nutrition Facts
Mini Sweet Potato Gratins
Amount Per Serving (1 g)
Calories 102 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 4mg1%
Sodium 44mg2%
Potassium 235mg7%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 8062IU161%
Vitamin C 2mg2%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you love this, check out these other recipes!


Twice Baked Sweet Potatoes


Baked Sweet Potato Chips with Blue Cheese and Bacon


Easy Sweet Potato Apple Turkey Chili


Crispy Baked Potato Chips with Garlic, Thyme and Parmesan

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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  • These mini sweet potato gratins looked soooo good, I had to try and make them. Thx for sharing recipe, I definitely add it to my cookbook!

    • Reply
    • Thanks!

      • Reply
  • I am obsessed with desserts! Definitely mini sweet potato gratins will be yummy! I’m seriously so inspired right now. I need to add vanilla to recipe and it would be perfect. Thx for sharing guys!

    • Reply
    • Thanks so much, Jill

      • Reply
  • Made these yesterday. Absolutely delicious. Thank you. I lined the muffin tins with Paper Chef parchment cupcake liners, so I just carefully tipped them out. Easy clean up.
    Happy Thanksgiving to our American friends.

    • Reply
  • These look so yummy – but how do you get them out?
    Do you flip the muffin pan over onto a cookie sheet?

    • Reply
  • These look so fancy! Gorgeous!!!

    • Reply
  • Love the way they look…I bet girl your in-laws will love these!

  • I have never made mini gratins before.. let alone a sweet potato gratin. These look so delicious and beautifully captured as well. Pinned!

    • Reply
  • The gratins look so good! I’m don’t think I’ll be waiting until Thanksgiving to try these.

    • Reply
  • This looks absolutely delicious! Is there anything I can substitute for the milk that is dairy free? Would almond milk work?

    • Reply
  • These look incredible and love the addition of hazelnuts! Yum!

    • Reply
  • That is such a great Thanksgiving side dish! They look amazing.

    • Reply
    • Thanks Alyssa!!

      • Reply
  • Those gratins look amazing!

    • Reply
    • Thanks so much Kevin!!

      • Reply
  • I can’t imagine Thanksgiving without sweet potatoes. And what a cool twist on a classic favorite. Can’t wait to try them!

    Have a great weekend Nicole and Carrian!

    • Reply
    • Thanks you! You have a lovely weekend as well Melanie!

      • Reply
  • These look amazing! I’m probably going to have to practice making them 2…3 times before the big day! 😉

    • Hahaha I like it!!! 🙂

      • Reply

4 Things You Should STOP Doing When Grilling!