Mini Sweet Potato Casserole
Transform your holiday table with these delightful Mini Sweet Potato Casseroles, an irresistible twist on the classic favorite! Perfectly portioned in individual ramekins, this cozy recipe combines creamy, buttery mashed sweet potatoes with the warm flavors of brown sugar, vanilla, and cinnamon. Topped with a crunchy pecan-oat crumble, each bite offers a heavenly blend of creamy and crisp textures. These single-serve casseroles bake to golden perfection in just 25 minutes, making them an easy yet elegant addition to your Thanksgiving or Christmas menu. Perfect for entertaining, they’re a festive and mess-free way to give everyone their own personal dessert-style side dish!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 4 tablespoons Unsalted butter
- 0.25 cup Brown sugar
- 0.33 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 cup All-purpose flour
- 0.33 cup Chopped pecans
- 0.25 cup Rolled oats
- 2 tablespoons Brown sugar (for topping)
- 0.5 teaspoon Cinnamon
- 2 tablespoons Unsalted butter (for topping)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease six ramekins with nonstick cooking spray.
Peel and cube the sweet potatoes. Boil them in a large pot of water for 15-20 minutes, or until fork-tender. Drain and transfer to a large mixing bowl.
Mash the sweet potatoes with a potato masher or fork until smooth. Add the butter, brown sugar, heavy cream, vanilla extract, egg, and salt. Mix well until the ingredients are fully combined and creamy.
Spoon the sweet potato mixture evenly into the prepared ramekins, filling each about 3/4 full.
In a medium bowl, prepare the topping by combining the flour, pecans, oats, brown sugar, and cinnamon. Add the butter in small pieces and mix with your hands or a pastry cutter until the mixture forms a crumbly texture.
Sprinkle the pecan topping evenly over each ramekin, covering the sweet potato mixture.
Place the ramekins on a baking sheet for easy handling and bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and slightly crisp.
Allow the mini casseroles to cool for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 78.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 454 mg | 10% | |
*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.
