Mini Sweet Potato Gratins #vegan #vegetarian #soup #breakfast #lunch

I've been anguishing of late over what to make for Thanksgiving this year. New stuff? Works of art? Do we truly require three pies AND a bread pudding for dessert? The response to that last address is obviously YES! More sweets! Clearly. Get your head in the game, individuals!

My mother and I plunked down before in the week and outlined out the menu, so I'm beginning to feel less spacey about the entire thing. She's doing the turkey this year (phew!) and I've fundamentally got the majority of the sides and everything except one of the treats. I'm down with this arrangement.

In any case, even with an arrangement set up, I can't let sleeping dogs lie. So I'm here simply messing around with sweet potato plans. No major ordeal.

I took my families sweet potato meal formula and made it smaller than usual. Since we as a whole realize that smaller than expected nourishment tastes better. It's so charming and it makes me feel warm and fluffy inside. These gratins might be little, yet they are enthusiastic about taste with loads of new herbs, orange pizzazz and obviously margarine and dark colored sugar. It just wouldn't be Thanksgiving without margarine and dark colored sugar!

Try to get sweet potatoes that are on the skinnier side, so you can without much of a stretch fit them in your biscuit tin.

Also try our recipe DUCHESS POTATOES #vegan #vegetarian #soup #breakfast #lunch

Ingredients

• 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

Instructions

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!

Read more our recipe Red Chile Jackfruit Tamales #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/32HFOHp

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