Thanksgiving is only days away and that means, amazing food, and amazing vibes with friends and family. Whether you’re hosting the holiday yourself or bringing a meal potluck style, this twist on the sweet potato casserole might be the perfect recipe.
There is nothing cuter than personalized mini and easy sweet potato casserole. This recipe is deliciously sweet and creamy and topped with both a pecan crumble and soft, gooey marshmallows.
So if you’re looking for a simple Thanksgiving recipe for this year, this is the one for you! Lets dive into the details…
Equipment & Ingredients
To make these mini sweet potato casseroles you will need these ingredients:
- Sweet Potatoes
- Butter
- Sugar
- Nutmeg
- Eggs
- Vanilla Extract
- Flour
- Pecans
As for the ingredients, the list is much shorter! You will just need:
- Baking Sheet
- 4-6 Ramekins
- Saucepan
- Mixing Bowls
- Whisk
Cooking the Sweet Potatoes
Start by peeling and cutting the sweet potatoes. Slice them into 14 inch thick slices, then cut then in half again. Place half of these sweet potatoes in the pan. Add half the butter, sugar and nutmeg on top, spreading relatively even. Then repeat with the second half, more sugar, butter and nutmeg.
Place this on the stove and heat at medium heat for 10 minutes without stirring. At this point the butter should have started melting. Stir everything together. Let them cook another 25 minutes, stirring around every so often to coat the potatoes with all the sugar and nutmeg.
This easy sweet potato casserole will go through phases when cooking the sweet potatoes, first turning slightly translucent and then breaking down, becoming soft and fully soaking up the butter.
Once done, remove the potatoes from the heat. Use a whisk to mix the potatoes together and blend until creamy and turned into a mash. Add the 2 eggs and vanilla extract. Whip again rapidly until combined and the sweet potato mixture has become lighter and mostly smooth, with only small chunks of sweet potatoes.
Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet with a thin layer of water and set aside.
Preparing the Mini Casseroles
Place the sweet potato mixture into each ramekin, filling each about 3/4 of the way full. Place these ramekins on the prepared baking sheet and bake for 25 minutes. While that is baking, make the pecan crumble topping.
Can you believe we’re almost done with this easy sweet potato casserole recipe?! If you haven’t already definitely take a taste of the sweet potato mixture before baking because the deliciousness of that is just half of how good this meal will be once its done.
Pecan Topping & Bake!
While the mini casseroles are baking, in a small bowl add the flour, brown sugar and pecans all at once. Use a fork to blend all the dry ingredients together until combined. Then add the softened cubes of butter to the mixture. Use a fork again to blend the butter into the pecan mixture until a thick crumbly topping is formed.
Once you have removed the mini casseroles out of the oven, top each with the pecan topping, spreading the crumble evenly. Then top each with a bunch of mini marshmallows.
Place back in the oven to bake for another 15 minutes until the marshmallows are browned and puffy.
Enjoy!
This is a recipe you want to be sure to enjoy while its still warm! The gooey marshmallows mixed with the sweet potatoes and brown butter topping taste the best, eaten fresh.
This easy sweet potato casserole dish being in individual ramekins is a perk because it helps each serving stay warmer a bit longer.
If you think this sweet potato casserole will be a little too sweet for your liking, omit either the marshmallows or the brown sugar pecan crumble. I am a huge sweets fan so its not a problem with me, but seeing as though this is a Thanksgiving recipe to share with family and friends, catering to a group by toning down the sweetness might be necessary.
And that is it for this easy sweet potato casserole recipe. Let me know in the comments how these came out for you and any alterations you may have made!
Mini Sweet Potato Casseroles
Course: DinnerDifficulty: Easy4
servings14
minutes35
minutes40
Ingredients
3 sweet potatoes, peeled and sliced
1/2 cup unsalted butter
1 cup white granulated sugar
3 tablespoons nutmeg
2 eggs
1 teaspoon vanilla extract
- Topping
1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
1/2 cup unsalted butter, softened
Directions
- Cut and peel the sweet potatoes. Slice them into rounds and then cut in half, if you have large sweet potatoes.
- In a large saucepan add half of the sweet potatoes. Cut slices of half of the stick of butter and spread across the sweet potatoes. Pour half a cup of the sugar on top of the sliced vegetable. Sprinkle 1 ½ tablespoons of the nutmeg evenly across the sugar.
- Now place the other half of the sweet potatoes on top. Repeat the same process with the rest of the butter, sugar and nutmeg.
- Place over medium heat and cover. Let the sweet potatoes cook for 10 minutes without stirring.
- After 10 minutes stir everything around, the butter and sugar should be melting and mixing together. Let these sweet potatoes cook for about another 25 minutes, stirring every so often to coat the potatoes with the butter mixture.
- You will know they are done after the sweet potatoes have passed the stage where they slightly become translucent, then begin to break down and fully soak up with butter, sugar and nutmeg mixture. A fork can be used to also test the tenderness of the sweet potatoes for doneness.
- Remove from the heat and use a whisk to blend the sweet potatoes into a mash.
- Add the egg and vanilla extract. Mix again, whisking rapidly until the mixture is combined and mostly smooth with small chunks here and there.
- Preheat the oven to 375 degrees Fahrenheit. Take the ramekins and fill each ¾ of the way full with the sweet potato mash. Place the ramekins on a baking sheet and bake for 25 minutes.
- While that is baking, make the topping.
- In a bowl add the flour, brown sugar and chopped nuts. Use a fork to mix everything together. Add the softened butter to the mixture. Blend together with a fork until a crumbly mixture is formed.
- In a bowl add the flour, brown sugar and chopped nuts. Use a fork to mix everything together. Add the softened butter to the mixture. Blend together with a fork until a crumbly mixture is formed.
- Once the mini sweet potato casseroles are finished baking, add the pecan topping. Then top that with mini marshmallows all over the ramekin.
- Bake in the oven again for 15 more minutes until the marshmallows are browned and puffy.
- Remove from the oven and let cool for 10 minutes.
- Enjoy while still warm!
