Maple Sweet Potato Gratins with Ginger Pecan Streusel

Maple Sweet Potato Gratins with Ginger Pecan Streusel

Maple Sweet Potato Gratins with Ginger Pecan Streusel

Prep Time

15 minutes

Cook Time

90 minutes


12 people

Part side dish; part dessert – this recipe features the rich flavor of slow-roasted sweet potatoes whipped until velvety-smooth with butter and maple syrup. For this Thanksgiving-inspired appetizer we served our indulgent maple whipped sweet potatoes in small baking dishes topped with a buttery-crisp ginger pecan streusel crumb topping for a just right-size portion of deliciousness. 


  • 4 medium-large sweet potatoes, scrubbed clean
  • 4 tablespoons butter, melted
  • ¼ cup maple syrup
  • As needed coarse-ground salt and black pepper
  • 4 tablespoons flour
  • ¼ cup brown sugar
  • ½ cup coarsely chopped pecans
  • 2 teaspoons crystalized ginger, fine chopped
  • ¼ cup butter, melted


  • 1 Preheat oven to 400°F. Butter 12 small individual-sized baking dishes and reserve.
  • 2 Pierce sweet potatoes with a fork; transfer to baking sheet. Bake uncovered for about 60 to 90 minutes or until very tender.
  • 3 Slice cooked sweet potatoes in half; scoop out tender sweet potato and transfer to a food processor bowl fitted with a steel blade. Add butter and maple syrup; process until completely smooth. Add salt and black pepper; taste and adjust flavor.
  • 4 Reduce oven temperature to 350°F. Transfer whipped sweet potatoes to buttered baking dishes.
  • 5 Combine flour, brown sugar, pecans and ginger in small bowl; add melted butter and stir until mixture resembles coarse crumbs. Sprinkle evenly over the top of each baking dish.
  • 6 Arrange baking dishes on sheet pans; bake for 15 minutes or until streusel topping is lightly browned.



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