MINI Sweet Potato Casseroles With Brown Sugar Pecan Topping
Hi Pamela, Just popping by from Shoestring Elegance and the What to do Weekends party to let you know I…
The BEST BAKED MINI Sweet Potato Casseroles with BROWN SUGAR Pecan Topping! This easy Southern recipe uses BAKED sweet potatoes to really bring out the flavor! There is a delicious brown sugar pecan crumble on top! I love baking these as mini casseroles as it’s a beautiful presentation at Thanksgiving dinner and everyone gets to eat their own! You can even make these ahead of time and heat up!
Next year we are growing sweet potatoes in the garden because this year I finally fell in love with them in the kitchen! You might have seen my creamy Sweet Potato soup last week (if you missed it, it’s here), well now I’m back with a Sweet Potato Casserole in Mini individual size!
These MINI Sweet Potato Casseroles With Brown Sugar Pecan Topping are so cute and so delicious! Everyone gets to eat their own mini casserole so they’re going to be a hit at the next holiday dinner!
Let’s talk sweet potatoes first, ok? The way to bring out the flavor of sweet potatoes isn’t by boiling them, but by baking them! Trust me on this! If you did a taste test with a boiled and baked sweet potato, and then mashed it, you would absolutely agree that the baked sweet potato is SO much better! So for this recipe, we’re going to bake the sweet potatoes first before mashing for the casserole. Yes, I know, it’s one additional step, but it’s WORTH IT! I would never make you do more work if the pay off wasn’t big!
To bake the sweet potatoes preheat the oven to 375 degrees. Grab your sweet potatoes and pierce them with a fork a few times (fun holiday stress activity!). Place the sweet potatoes on a cookie sheet and bake for 90 minutes. Remove the potatoes from the oven. Hold the sweet potatoes with a potholder (they’re hot!) and the potato will pop right out of it’s skin. Discard the skin. Use a potato masher or hand mixer to mash the sweet potatoes. It’s that easy! Once your sweet potatoes are baked then we’re ready to begin making these mini casseroles! If you’re worried about the extra 90 minutes of baking time, you could bake these sweet potatoes a day in advance so they’re all ready for you!
These mini casseroles are so rich with flavor thanks to the butter, sugar (white and brown!), cinnamon, cloves and nutmeg! Close your eyes and think of how great they smell! Yup, that amazing! The mini casserole dishes I use are 6 ounce in sizes which are perfect for individual portions. I always feel like guests really appreciate individual casseroles during the holidays so it adds to the holiday spirit of showing loved ones how special they are to you!
Enjoy these MINI Sweet Potato Casseroles With Brown Sugar Pecan Topping!
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Mini Sweet Potato Casserole With Pecan Topping
The BEST BAKED MINI Sweet Potato Casseroles! This easy Southern recipe uses BAKED sweet potatoes to really bring out the flavor! There is a delicious brown sugar pecan crumble on top! I love baking these as mini casseroles as it's a beautiful presentation at Thanksgiving dinner and everyone gets to eat their own! You can even make these ahead of time and heat up!
Ingredients
- 2 large BAKED sweet potatoes see directions below
- 1/4 cup white sugar
- 1 egg beaten
- 1/4 teaspoon salt
- 2 tablespoons butter room temperature
- 1/4 cup evaporated milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons butter room temperature
- 1/4 cup chopped pecans
Instructions
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Baked potatoes really bring out the flavor for this casserole! To bake the sweet potatoes preheat the oven to 375 degrees. Grab your sweet potatoes and pierce them with a fork a few times. Place the sweet potatoes on a cookie sheet and bake for 90 minutes. Remove from the oven. Hold the sweet potatoes with a potholder (they're hot) and the potato will pop right out of it's skin. Discard the skin. Use a potato masher or hand mixer to mash the sweet potatoes.
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Turn down your oven to 325 degrees, the temperature we need for the casseroles.
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In a large bowl mix sweet potatoes, sugar, egg, salt, butter, evaporated milk, vanilla, cinnamon, cloves and nutmeg.
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Spray 6 mini casserole dishes with nonstick spray. Pour sweet potato mixture into each dish, about 3/4 of the way filled.
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In a small bowl mix brown sugar and flour. Add room temperature butter and mix until you have a crumbly topping. Add pecans and stir. Sprinkle this mixture on top each of each sweet potato casserole.
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Bake for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Recipe Notes
The mini casserole dishes I use are 6 ounce size.
Update: I’ve gotten a few emails asking if this can be a regular sized casserole and the answer is yes! Here’s my recipe, enjoy!
9x13 Sweet Potato Casseroles With Brown Sugar Pecan Topping
Ingredients
- 4 large BAKED sweet potatoes see directions below
- 1/2 cup white sugar
- 2 eggs beaten
- 1/2 teaspoon salt
- 1/4 cup butter room temperature
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup butter room temperature
- 1/2 cup chopped pecans
Instructions
-
Baked potatoes really bring out the flavor for this casserole! To bake the sweet potatoes preheat the oven to 375 degrees. Grab your sweet potatoes and pierce them with a fork a few times. Place the sweet potatoes on a cookie sheet and bake for 90 minutes. Remove from the oven. Hold the sweet potatoes with a potholder (they're hot) and the potato will pop right out of it's skin. Discard the skin. Use a potato masher or hand mixer to mash the sweet potatoes.
-
Turn down your oven to 325 degrees, the temperature we need for the casseroles.
-
In a large bowl mix sweet potatoes, sugar, egg, salt, butter, evaporated milk, vanilla, cinnamon, cloves and nutmeg.
-
Spray a 9x13 pan with nonstick spray. Pour sweet potato mixture into the pan, using a spatula to even it out.
-
In a small bowl mix brown sugar and flour. Add room temperature butter and mix until you have a crumbly topping. Add pecans and stir. Sprinkle this mixture on top of the casserole.
-
Bake for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Hahaha I love the fun holiday stress activity….I definitely need it too. This is such a beautiful recipe, sweet potatoes are amazingly delicious and I am looking forward to trying this one out.
sweet potato casserole is something for which individual portions would come in handy–i devour the stuff! 🙂
Thanks Pamela, this full-size casserole will be on my table! Can’t wait to try it.
No problem Judy, enjoy!
Oh, these look so good! Love individual portions of anything!! Visiting from Round Tuit.
I’ve not heard of sweet potato casserole before but now I really want to try it!
Oh my goodness, these are adorable! I love individual serving sizes like this. Your Mini Sweet Potato Casseroles look delicious, and that topping – oh my! Pinning and sharing around. Thank you so much for being a part of the Hearth and Soul Link Party. I hope you are having a lovely week!
Funny, I have had both boiled and baked sweet potatoes and I am totally with YOU. Baked all the way, baby! These little individual servings are just ADORBS—how cool would these be for Thanksgiving or Christmas Dinner?!
This is a beautiful and tasty single serving dessert.
This looks and sounds amazing! Pinned! We are hosting the Whisk It Wednesday Link Party and thought you might want to share there too! Have a wonderful week! Carrie@ Carrie’s Home Cooking
I totally agree, baked sweet potatoes are amazing. Another great technique is to cook them directly in the coals on a charcoal grill (bonus: no need to scrub them first!) Thanks so much for sharing at the #happynowlinkup!
Looks so good. We have an awesome recipe handed down by my mom but, I’m always up for trying something new. Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing.
oh man this looks divine! i am literally drooling, great recipe 🙂 xo
I think I would serve these for dessert, yummy! Thank you for bringing them to FF.
Like this. Looks good!
These are sooo sooo pretty! I agree baking sweet potatoes is definitely the way to go – they are so much nicer! I am going to have to work on a Peachick safe version of this as I know they would love all the flavours in this!! YUM!
I love sweet potatoes and always like a casserole for Thanksgiving. Your recipe has all the Fall flavors that makes our kitchens smell so good. Thanks for sharing two versions; your mini casserole and a regular casserole with the party goers at Fiesta Friday.
Don’t forget to link to Fiesta Friday #198 if you would like to be considered for a feature 🙂
I love this kind of casserole and the presentation is Adorable! I would love to be served this!
This is wonderful – a little different than my old recipe, which is exactly what I was looking for! Love the individual idea, too!
Pamela,
These look fantastic, and like you say, who wouldn’t want one of their very own to eat! Pinning & thanks for sharing!
Hi again, Pamela! I just wanted to let you know that I’m featuring this wonderful recipe at the Hearth and Soul Link Party this week. Thank you again for sharing it. Happy Thanksgiving to you and yours!
These look gorgeous! Sweet potatoes AND pecan nuts! Delicious 🙂
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They look amazing Pamela and I love the individual portions. I’ve enjoyed every recipe I’ve tried of yours so far and will be trying this one too!! Thank you for sharing it at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your recipe at tonight’s party and pinning too!
Hugs – Kerryanne
Hi Pamela, Just popping by from Shoestring Elegance and the What to do Weekends party to let you know I am Featuring your yummy recipe now on the blog! Thanks so much for sharing with us! Pinned to the party board too!
~Theresa