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!
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 6 mini casserole dishes with nonstick spray. Pour sweet potato mixture into each dish, about 3/4 of the way filled.
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.
Bake for 30 minutes. Remove from oven and let cool for 5 minutes before serving.