Muffin Pan Sweet Potato Gratin
Get creative with your potatoes! Instead of just baking or mashing, try this fun way to prepare a classic side dish. Thinly sliced sweet potatoes layered into a muffin pan and lightly seasoned with salt, pepper and thyme make a tasty tiny stack to go with any just about any entrée.
Total cook time
- 4 sweet potatoes (thinly sliced)
- 1/4 cup butter (melted)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme leaves
- 12 tablespoons heavy whipping cream
Preheat oven to 400º. Brush muffin tins with melted butter.
Thinly slice sweet potatoes and place in a large mixing bowl. Sprinkle with salt, pepper and thyme, tossing to evenly distribute seasoning.
Divide potato slices into each muffin cup. Pour 1 tablespoon of heavy cream over each slice. Bake about 35 minutes until potatoes are fork tender and a little crispy on top.
Using a thin knife, loosen potatoes from cups and remove using a fork. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.