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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or butter and set it aside.
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).
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.
Add the sweet potato slices to the bowl and gently toss to ensure each slice is evenly coated with the mixture.
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.
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.
Sprinkle a small amount of the pecan streusel topping over each sweet potato 'rose'.
Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 20 minutes.
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.
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.
Serve warm as a side dish or centerpiece item. Enjoy!
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 14.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
