Gratins speak to the food soul. The hot, gooey, rich, stacked, sweet potato baked in a muffin tin is a more indulgent treat than usual vegetable sides. Their flavors mingle and meld in a dish that is effortless to make.
2 medium sweet potatoes (one white sweet potato and one yam), no fatter than muffin tin, peeled and sliced crosswise on the mandoline, keep the white and yams separate
Kosher salt and freshly ground pepper to taste
1 cup of heavy cream
Unsalted butter for brushing muffin cups
- Preheat oven to 400 degrees. Lightly brush a 6-cup muffin pan with
- Beginning with the yams, place two slices in each cup and season with salt and pepper. Continue adding slices, seasoning every few slices, until the cups are filled. Continue filling muffin cups with the white sweet potatoes slices.
- Pour 1–2 tablespoons of heavy cream over each, allowing cream to drip down the sides. Bake until the sweet potatoes are golden brown and tender when pierced with a knife, about 30–35 minutes.
- Run a knife around each gratin. Place a large plate over pan and invert to release gratins. Flip right side up and serve hot.