Individual Mini Sweet Potato Casseroles
These Individual Mini Sweet Potato Casseroles are the ultimate holiday showstopper! This easy Southern recipe uses roasted sweet potatoes for a deep, rich flavor topped with a crunchy brown sugar pecan crumble. Perfect for Thanksgiving dinner, these adorable individual servings are a great make-ahead side dish that guests will love having all to themselves!
Servings 6
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
- Baked potatoes really bring out the flavor for this casserole! To bake the sweet potatoes preheat the oven to 375 degrees. F 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 F, 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. (Note: the mini casserole dishes I use are 6 ounces)
- 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.