Mini Sweet Potato Gratins

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Prep Time10

Cook Time30

Total Time40

Course: 200+ Easy Appetizers Recipes

Keyword: candied sweet potato, candied yams, potato gratin, scalloped potatoes, sweet potato, sweet potato gratin, sweet potato souffle, sweet scalloped potatoes, thanksgiving, thanksgiving sides, yams

Servings:

Author: Sweet Basil

Ingredients

¼ Cup Brown Sugar + 1/8 cup, packed
1 Tablespoon Butter melted
1 Tablespoon Water
4 Tablespoons Hazelnuts finely chopped
3 Medium Sweet Potatoes sliced thin on a mandoline (about 1/8 inch thick)
Olive Oil for drizzling
Salt and Pepper for seasoning
½ Cup Whole Milk
¼ teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
Generously grease a standard sized muffin tin.
In a small microwave-proof bowl, combine brown sugar, butter and water.
¼ Cup Brown Sugar, 1 Tablespoon Butter, 1 Tablespoon 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.
4 Tablespoons Hazelnuts
Stack two slices of sweet potato in each tin.
3 Medium Sweet Potatoes
Drizzle with a touch of olive oil and sprinkle with salt and pepper.
Olive Oil , Salt and Pepper
Repeat until the sweet potato reach the top.
Measure milk out in a liquid measuring cup.
½ Cup Whole Milk
Whisk in cinnamon.
¼ teaspoon Cinnamon
Evenly pour milk over each gratin.
Bake until bubbly and potatoes are cooked through, about 25-30 minutes.

Notes

left overs may be kept in the refrigerator for 3-5 days

Nutrition