Aug 09, 2013
I had some brat burgers thawing out and found a recipe for sweet potatoes done in a muffin pan. I have done other things in a muffin pan and like using one. Whatever you do in one it makes for one nice serving for presenting. I knew the sweet potatoes had to be good; layers of sweet potatoes with Swiss cheese, crumbled bacon in between, salt, pepper and a tablespoon of heavy cream for each one.
I had a six hole muffin pan so I made up the sweet potato stacks in four of them. I par boiled some sliced carrots to fill the other two topped with salt, pepper and a pat of butter.
I preheated my Traeger to 325 deg. which would give me 350 deg. at grill level. I covered the muffin pan with foil and did it for a half hour. I removed the foil and all looked almost done so I got my brat burgers ready to go on. I seasoned the brats with a little Stubb’s pork rub and put them on my grill grates, smooth side up. I topped the brats with a little mustard and flipped after 15 minutes. In another 10 minutes I added some Swiss cheese slices to the brat burgers and took the muffin pan in. I then took the brat burgers in.
I had a slice of Vidalia onion and mustard on my sandwich. The sweet potato stacks were great; I could have eaten two but settled for one along with the carrots.
Making the stacks
Seasoned Brat Burgers
In the smoker
Done and brats ready for cheese
My Plate
Sweet Potato recipe
Muffin pan sweet potato pancetta gratin
Making these in muffins tins allows you to easily multiply the recipe for your guests! – cnevertz food52.com
Serves 12 2 medium sweet potatoes (1 pound)
4 ounces Gruyere cheese, or Swiss shredded (1 cup)
4 ounces pancetta, diced small (1 cup) or bacon
3/4 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
Preheat oven to 400°F.
Peel the sweet potato and slice into 1/8-inch thick rounds.
Generously coat a 12-cup muffin tin with nonstick cooking spray.
Put one slice of the sweet potato into each cup. Top each with about a teaspoon of the shredded gruyere and diced pancetta; sprinkle with a little salt and white pepper.
Repeat twice, overlapping small sweet potato slices if necessary to make a layer and use all slices.
Add any leftover cheese and pancetta on top.
Spoon a tablespoon of heavy cream on top of each cup.
Spray a sheet of aluminum foil with cooking spray and cover pan loosely with the foil, sprayed side down.
Bake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender.
Allow to cool 10 minutes before removing from muffin tin and serve as a side dish to your favorite main course.
Note: I adapted this recipe to my Traeger pellet smoker. Covered with foil for a half hour at 350 deg. Foil removed and cooked another 25 minutes. I used shredded Swiss cheese and bacon.
