If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Creamy, cheesy and oh-so-good. This is the anti sweet potato casserole, speckled with fresh rosemary and baked in individual ramekins. —garlic and zest
pounds sweet potatoes, peeled and cut into 1/2" cubes
teaspoon chopped fresh rosemary
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoon butter, divided
cups shredded gruyere cheese, divided
- Preheat the oven to 375 degrees. Place the potatoes on a baking sheet lined with aluminum foil and bake for 45 minutes to an hour - or until potatoes are cooked through. Remove from oven and cut each potato in half. Let the potatoes cool until you can handle them, then scoop out the flesh into a bowl.
- Use a potato ricer or hand mixer to puree the potatoes. Stir in the rosemary, salt and pepper. Add the milk and butter and stir until butter has melted. Add 1 1/4 cups of gruyere and stir to combine. Set aside.
- Spray 4 half-cup ramekins with vegetable spray. Divide the sweet potatoes among the ramekins and smooth the tops with the back of a spoon. Sprinkle with the remaining cheese.
- Can be made in advance to this point and refrigerated until ready to bake. To bake the gratins, preheat the oven to 350°. Place the gratins on a baking sheet and bake for 15 minutes until warmed through then turn on the broiler and cook for an additional 2-3 minutes until lightly browned. Serve.