Description
These mini sweet potato casseroles offer an elegant, perfectly portioned twist on a classic holiday favorite. By baking the seasoned, creamy mashed sweet potatoes in muffin tins, you achieve a beautiful caramelized edge and ensure each serving is topped with a crunchy, sweet brown sugar and pecan crumble. They are an effortless way to serve guests with professional presentation while eliminating the mess of communal pans, making your holiday hosting experience stress-free and delicious.
Ingredients
4 medium sweet potatoes, boiled or roasted and peeled
1/2 cup brown sugar, divided
1/2 cup pecans, finely chopped
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a standard muffin tin with non-stick spray or butter.
Peel the sweet potatoes and cut into one-inch cubes.
Boil potato chunks for 15 minutes or until fork-tender.
Drain the potatoes thoroughly and transfer to a large bowl.
Mash the potatoes with half the brown sugar, cinnamon, and vanilla extract until smooth.
Spoon the mixture evenly into the muffin tin cavities.
In a small bowl, combine the remaining brown sugar, chopped pecans, and melted butter.
Sprinkle the pecan mixture evenly over the top of each potato portion.
Bake for 20 minutes until the edges are golden and the topping is bubbling.
Notes
Ensure potatoes are well-drained to avoid watery casseroles. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or low-temperature oven before serving.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini casserole
- Calories: 165
- Sugar: 18g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 8mg