Individual sweet maple pecan sweet potato gratins made in a muffin pan!
Sweet potatoes are a classic ingredient for side dishes for holiday dinners and instead of going with the usual casserole how about these muffin pan maple pecan sweet potato gratins for a change? The sweet potatoes are sliced and stacked in muffin tins with a tasty maple, butter and cream sauce and topped with pecans before being baked until nice and melt in your mouth good! I like to use a large muffin muffin pan as they are nicely sized for medium sweet potatoes and they make stacks that are perfectly portioned for an individual. These individual muffin pan maple pecan sweet potato gratins are a super easy and irresistibly good side for any dinner!
Muffin Pan Maple Pecan Sweet Potato Gratins
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4
Individual sweet maple pecan sweet potato gratins made in a muffin pan!
ingredients
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons butter
- 1/2 cup cream
- 1/4 teaspoon cinnamon
- 3 sweet potatoes, sliced 1/8 inch thick
- 1/3 cup pecans, coarsely chopped
directions
- Heat the mixture of the brown sugar, maple syrup, butter, cream and cinnamon in a small sauce pan until the butter has melted and the sugar has dissolved.
- Toss the sweet potato slices in the mixture and stack them in a muffin pan pouring the remaining sauce evenly over the stacks before sprinkling on the pecans.
- Bake in a preheated 375F/190C oven until the sweet potatoes are tender, the tops are a light golden brown and the sides are bubbling, about 20-30 minutes.
Option: Replace the pecans with walnuts.
Option: Instead of a simple nut topping do a nut crumble topping! (1/4 cup flour, 1/4 cup rolled oats, 1/4 cup brown sugar, 1/4 cup chopped walnuts, 1/4 teaspoon cinnamon, and 2 tablespoons melted butter)
Option: Instead of a simple nut topping do a nut crumble topping! (1/4 cup flour, 1/4 cup rolled oats, 1/4 cup brown sugar, 1/4 cup chopped walnuts, 1/4 teaspoon cinnamon, and 2 tablespoons melted butter)
Nutrition Facts: Calories 243, Fat 8.5g (Saturated 3.5, Trans 0), Cholesterol 14mg, Sodium 45mg, Carbs 40.4g (Fiber 5.2g, Sugars 8g), Protein 2.5g
Nutrition by: 
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Kevin it sounds delish! On my end it looks like some instruction is missing for the third step.
What a great way to use a muffin tin!
wow these are lovely Kevin- very inventive!
my hubby would love this mind over these! these are SO super creative!
What size muffin pan is used? These sound wonderful for the holidays. But, I need to know how many slices go into each muffin cup.
Bev: I use a large muffin muffin pan.
Large muffin pan. How many muffins per pan? 6 or 12 ?
I usually use a regular sized muffin pan with 12 cups. If your sweet potatoes are large you may need to use a pan with large sized muffin cups.
Keven, These look lovely. Your’s seem to have risen in the pan, can you tell me what would make this recipe rise?
This recipe does not rise. Yo can stack the slices of sweet potatoes as high as you like in the muffin pans, I usually go with between 1-2 inches tall.
can you do these in a square casserole dish and can you do them a day before
You can use a square casserole pan! You could make the individual stacks in the pan or you can just layer them over the entire bottom of the pan, like a potato gratin. The bake time will be the same. Enjoy!
What type of cream do you use? Heavy cream or 1/2 and 1/2? Thank you
I use heavy/whipping cream and half and half will work. Enjoy!
I made this for Thanksgiving and everyone asked for it again at Christmas. It is SO good!