Mini Sweet Potato Gratins

Disclosure: I received Crisp kitchen tools for review. All opinions expressed are completely my own. I am forever and always committed to sharing quality recipes and products with you.

I’ve been agonizing lately over what to make for Thanksgiving this year. New stuff? Classics? Do we really need three pies AND a bread pudding for dessert? The answer to that last question is clearly YES! More desserts! Obviously. Get your head in the game, people!

My mom and I sat down earlier in the week and sketched out the menu, so I’m starting to feel less spacey about the whole thing. She’s doing the turkey this year (phew!) and I’ve basically got most of the sides and all but one of the desserts. I’m down with this plan.

BUT even with a plan in place, I can’t seem to leave well enough alone. So I’m over here just messing around with sweet potato recipes. No big deal.

I took my families sweet potato casserole recipe and made it miniature. Because we all know that miniature food tastes better. It’s so cute and it makes me feel warm and fuzzy inside. These gratins may be small, but they are big on taste with lots of fresh herbs, orange zest and of course butter and brown sugar. It just wouldn’t be Thanksgiving without butter and brown sugar!

Make sure to pick up sweet potatoes that are on the skinnier side, so you can easily fit them in your muffin tin.

You know what else is cute? My new Crisp kitchen tools! P.S. Don’t miss the coupon code below!

I’m totally crushing on this new line of kitchen gadgets and utensils. I’m absolutely in love with the bold look of their products. But the thing I dig most is that so many of their tools are multi-purpose. Which comes in handy when you are short on kitchen space (or short of funds – that’s real talk for you). For example, their Zester tool has a garnish blade, scoring blade, fold-out grating plane and a zester all in one neat little package. Very cool.

I put the Straight Paring Knife to work and used it to thinly slice ALL the sweet potatoes for this recipe. That’s a task I would usually reserve for my big chefs knife, but I must say the Straight Paring Knife made quick work of the job. And it comes with a tight fitting cover (throw it in your backpack for a picnic and don’t worry about dulling the blade or the knife stabbing you while you are hiking around – more real talk) with a built in sharpener. Love that.

Oh and their entire line is dishwasher safe. You can’t go wrong there.

And you know what else? The awesome folks at Crisp have generously offered Floating Kitchen readers a discount! When you enter the coupon code CRISPTURKEYDAY at checkout, you will get 10% off any order over $20.00. The coupon is good from now until 11/20/14, which coincidently is also the last day you can order to guarantee shipping in time for Thanksgiving. So head on over and get shopping! Maybe pick up a nice gift for your hardworking Thanksgiving hosts. Or get a jump on some Christmas shopping (hint: these tools make great stocking stuffers!).



Mini Sweet Potato Gratins

Serves 6 (2 gratins/person)

Mini Sweet Potato Gratins


  • 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


  1. Pre-heat your oven to 375 degrees. Generously spray a standard 12-cup muffin tin.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

38 comments on “Mini Sweet Potato Gratins”

  1. I love these mini sweet potato gratin stacks! The only problem is, I would probably want to eat at least five of them. But that’s not really a problem, now is it?

  2. These potatoes look amazing, Liz! I love your creativity! Such a fun side dish to share for Thanksgiving!

  3. I feel like three pies and bread pudding is a fair number for Thanksgiving dessert. I’ll be over to help you devour all that goodness. Girl, this recipe is genius. I can not wait to give this a try.

  4. I love new kitchen gadgets!! These are awesome . . and love these mini sweet potato gratins, what a great idea!! love that your mom is handling the turkey .. I’m doing the turkey again this year .. can’t wait for Thanksgiving!! 🙂

    • Thanks, Alice! Not sure if my mom volunteered to do the turkey or if I casually forced her into it! Ha. Just kidding. Sort of. Yeah for Thanksgiving!

  5. Those tools look familiar! The mini-gratins are so darn cute! I still need to figure out what I’m making for T-day!

  6. I love how creamy and gloss these potatoes look! Perfect side dish for the upcoming holidays.. yum!

  7. Love these mini stacks! And yes, everything tastes better in miniature 😉 All this talk of Thanksgiving has me wishing for another one!

  8. These sweet potatoes are amazing!! Plus, mini stacks are totally the answer to maximizing Thanksgiving side dish consumption 🙂

  9. I like this because it’s in single servings. So like, I won’t go overboard stuffing myself with them.
    Then again, it’s dangerous, because I’ll probably want at least two.

  10. We do need all the carbs on Turkey Day! I’ve tried to eliminate one here or there, and it’s bad news — you need them all! I love how you made your sweet potato dish mini — because mini is always best. 🙂

  11. Awesome sweet potato desserts! A home run for you, Liz! Just randomly wondering: is the orange zest an absolute must, or are there possible substitutes?

    Your family is blessed to have someone make these awesome recipes. Thanksgiving is gonna be a hoot!

    Sending love from Melbourne to you. 🙂

    • Hi Levan! The orange zest isn’t totally necessary. You could certainly leave it out entirely. Maybe try a small amount of lemon zest if you want to add some freshness. I’m so PUMPED for Thanksgiving. Hugs!!

  12. Our thanksgiving menu is getting out of control because I keep seeing new things I want to try. These are just too cute!

  13. I could easily eat the entire batch of these sweet potato gratins all by myself! Delicious!

  14. LOVE these sweet potato stacks. So creative & healthy!

  15. Pingback: 30 Unique Thanksgiving Side Dish Recipes - A Mom's Take

  16. Going to make these this year! Can I make night before and bake before dinner? If so what are suggestions for when?

    • Hi Jeana, I’ve never made them that far in advance, so I can’t give you any specific times. If you are going to make them the night before, I would suggest undercooking them by about 5 minutes. Then finish cooking them/re-heat them before serving the next day. Hope this helps!

  17. can I assemble these the night before and refridgerate then cook the next day? I’m soooo excited to try this recipe! Going to try the lemon zest too!

  18. Lololol just seen the last comment….holiday stress is getting the best of me? Yep I’m sticking with that excuse! Sorry!

  19. With regards to the mini sweet potato gratins it would be helpful to state in your recipe that when the potatoes are prepped for the muffin tin that the skin is removed and they are not cooked potatoes but are raw. I had to really dbl check that the sweet potatoes were not cooked prior to placing the slices in the muffin tins and were not precooked ahead in time.

  20. Will these freeze? Make ahead?

    • Hi Marilyn. I haven’t tried freezing it. I wouldn’t recommend it though, as I think it might make the potatoes soggy.

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