Sweet Potato Casserole Roses
Elevate your dinner table with these stunning Sweet Potato Casserole Roses, a show-stopping twist on a classic holiday favorite. Thinly sliced sweet potatoes are delicately infused with a luscious blend of brown sugar, cinnamon, nutmeg, and vanilla, then layered into a muffin tin to create beautifully caramelized, rose-shaped servings. Topped with a buttery pecan streusel for a perfect crunch, these elegant mini casseroles are both visually mesmerizing and irresistibly delicious. Perfect for Thanksgiving, Christmas, or any special occasion, they’re a unique side dish that’s sure to wow your guests. With easy muffin-tin preparation, these sweet potato roses combine gourmet presentation with comforting flavors for a dish that’s as delightful to look at as it is to eat!
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Ingredients
- 4 medium Sweet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 2 tablespoons Heavy cream
- 0.25 cup All-purpose flour
- 0.25 cup Pecans, finely chopped
- 2 tablespoons Granulated sugar
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or butter and set it aside.
Step 2
Peel the sweet potatoes and use a mandoline slicer or a sharp knife to thinly slice them into uniform rounds (about 1/8-inch thick).
Step 3
In a large bowl, melt 3 tablespoons of butter. Stir in the brown sugar, ground cinnamon, ground nutmeg, vanilla extract, salt, and heavy cream. Mix until well combined.
Step 4
Add the sweet potato slices to the bowl and gently toss to ensure each slice is evenly coated with the mixture.
Step 5
Layer the sweet potato slices in the muffin tin, arranging them in a circular, overlapping pattern to resemble rose petals. Stack until each cup is filled just to the top.
Step 6
In a small bowl, prepare the pecan streusel topping by combining the flour, chopped pecans, granulated sugar, and the remaining 1 tablespoon of melted butter. Mix until crumbly.
Step 7
Sprinkle a small amount of the pecan streusel topping over each sweet potato 'rose'.
Step 8
Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Step 9
Remove the foil and continue baking for an additional 20-25 minutes, or until the tops are golden brown and the sweet potatoes are tender when pierced with a fork.
Step 10
Allow the sweet potato roses to cool for about 5 minutes before carefully removing them from the muffin tin with a spoon or offset spatula.
Step 11
Serve warm as a side dish or centerpiece item. Enjoy!
Nutrition Facts
| Serving size | (726.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1475.8 |
| Total Fat 78.7g | 0% |
| Saturated Fat 35.8g | 0% |
| Cholesterol 154mg | 0% |
| Sodium 1493.1mg | 0% |
| Total Carbohydrate 186.7g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 76.4g | |
| Protein 14.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 241.8mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 216.9mg | 0% |
Source of Calories