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This mini sweet potato casserole is a flavorful take on a classic. Creamy, spiced sweet potatoes are sweetened just right and topped with golden, gooey marshmallows. Ready in 30 minutes, it’s the perfect side dish or treat for one or two—ideal for a small Thanksgiving or any time you want a warm, delicious dish.
Looking for more single serving or small batch Thanksgiving recipes? Don’t miss our mini Sweet Potato Pie, Green Bean Casserole, Cornbread Dressing, and Pumpkin Pie! Have leftovers? Turn them into delicious Thanksgiving Sliders!
Cooking for two? Check out our festive Thanksgiving For Two recipes for more ideas.
Why You’ll Love This Recipe
- Perfectly Portioned: Designed for one or two servings, this mini casserole is ideal for anyone cooking for themselves or looking for a smaller dish.
- Easy to Make: Made with simple ingredients and straightforward steps, this recipe is perfect for cooks of any skill level.
- Versatile: Whether you serve it as a side dish or a sweet treat, this easy sweet potato casserole works beautifully for any meal or occasion.
Sweet potato casserole is a classic American side dish, especially popular during Thanksgiving and the holidays. It features creamy, spiced mashed sweet potatoes topped with either a crunchy pecan crumble or sweet, gooey marshmallows, making it a festive favorite.
This mini version is perfectly portioned for one or two, giving you all the comforting flavors of the traditional dish without worrying about leftovers.
Ingredients
If you have any ingredients leftover from this mini sweet potato casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Sweet potatoes: You can use cooked or canned sweet potatoes for this recipe. If you’re cooking them yourself, try our Instant Pot sweet potato recipe for a quick and easy option. Got extra sweet potatoes? Use them to make Sweet Potato Fries or in a Sweet Potato and Black Bean Salad!
- Brown sugar: Adds sweetness and a subtle molasses flavor to the dish. If you don’t have brown sugar, you can quickly make some using our small batch brown sugar recipe to make up a quick batch.
- Spices (Cinnamon, Nutmeg, Salt, Allspice, Ginger, and Cloves): These warm spices elevate the flavor of the sweet potatoes. Feel free to adjust the amounts to your liking. If you don’t have all of these spices, a pre-made pumpkin pie spice mix works as a great substitute.
- Egg: One large egg acts as a binder, giving the casserole its structure.
- Pecans: Add a lovely crunch. Swap them with walnuts or almonds, or leave them out entirely for a nut-free version. Leftover pecans are perfect for making our pecan pie recipe!
- Marshmallows: The marshmallow topping creates a sweet and creamy crust that many consider the highlight of the dish. If you have extra marshmallows, try using them in small batch Rice Krispies Treats or a mini S’mores Dip.
RELATED: Single Serving Comfort Food Recipes
Recipe Variations
This small sweet potato casserole is easy to personalize. Here are a few ways to make it your own:
- Nut-Free Option: Skip the pecans for a nut-free version. The casserole will still be creamy and sweet, with all the comforting flavors intact.
- Try Different Toppings: While marshmallows are a classic choice, you can experiment with other toppings like a sprinkle of brown sugar, a dash of cinnamon, or even granola for a crunchy twist.
- Add a Spicy Kick: For a sweet-and-spicy contrast, mix a pinch of cayenne pepper or chipotle powder into the sweet potato mixture before baking. It’s a bold and delicious way to switch things up.
How To Make A Sweet Potato Casserole
These step-by-step photos and instructions help you visualize how to make a sweet potato casserole with marshmallows. See the recipe box below for ingredient amounts and full recipe instructions.
- Start by baking 1 large or 2 small sweet potatoes. Alternatively, you can use canned sweet potatoes; just drain and rinse them under cool water. Once baked or drained, mash the sweet potatoes and transfer them to a bowl, aiming for about 1 cup of mashed sweet potatoes.
- In a separate small bowl, create your spice blend by combining brown sugar, ground cinnamon, nutmeg, allspice, ginger, ground cloves, and a pinch of salt.
- Add this blend to the mashed sweet potatoes, stirring thoroughly to combine.
- Next, incorporate one lightly beaten egg into the sweet potato mixture.
- Prepare a 5×5 inch baking dish by lightly buttering it, then pour the sweet potato mixture into the dish. Evenly sprinkle pecans over the top. Bake the casserole in a preheated oven for 15 minutes.
- After 15 minutes, take the casserole out of the oven. Add marshmallows to the top and return it to the oven.
- Bake for an additional 10 minutes, or until the marshmallows are golden and puffy.
Expert Tips
- Mash Thoroughly: Make sure the sweet potatoes are well-mashed for a smooth and creamy texture.
- Customize the Spices: Adjust the spices to match your taste. Add more or less of your favorites to make the dish just right for you.
- Let It Cool: Allow the casserole to rest for a few minutes after baking. It will be very hot, and cooling slightly ensures the best texture and flavor when served.
Serving Suggestions
Sweet potato casserole pairs wonderfully with a variety of main dishes:
- Roasted Turkey: A classic choice for holiday meals.
- Beef Tenderloin: Perfect for a flavorful weekend dinner.
- Baked Chicken Thighs: A simple and lighter option for weeknights.
- Baked Pork Chop: A hearty and savory pairing for any occasion.
Frequently Asked Questions
Yes, canned sweet potatoes work well. Be sure to drain the liquid and rinse the potatoes under cool running water before using them.
A 5×5-inch baking dish or a 4×6-inch baking dish is perfect for this recipe. These sizes ensure the casserole bakes evenly and holds the right portion.
Absolutely! Prepare the sweet potato mixture and store it in the baking dish (without marshmallows) in the refrigerator for up to a day. Add the marshmallows just before baking.
Absolutely! Simply double the ingredient amounts and use either two 5×5-inch baking dishes, one 6.5-inch square baking dish, or one 6×8-inch baking dish.
If you prefer, you can top the casserole with granola or a streusel topping, similar to the one we use in our Dutch Apple Pie recipe.
If you have leftovers from this mini sweet potato casserole, storing them is simple!
Let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3–4 days, and it will maintain its flavor and texture.
When you’re ready to reheat, remove the cover and warm it in a preheated oven at 350°F for about 15 minutes, or until heated through. Leftovers never tasted so good!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch sweet potato casserole or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Sweet Potato Casserole
Equipment
Ingredients
- 1 cup cooked and mashed sweet potatoes
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves
- 1 large egg -lightly beaten
- ¼ cup pecans
- ½ cup miniature marshmallows
Instructions
- Preheat the Oven: Heat your oven to 350°F (177°C).
- Mash the Sweet Potatoes: Place the mashed sweet potatoes in a mixing bowl.
- Prepare the Spice Blend: In a small bowl, combine the brown sugar, ground cinnamon, nutmeg, salt, allspice, ginger, and cloves. Mix well, then stir the spice blend into the mashed sweet potatoes until fully combined.
- Add the Egg: Lightly beat the egg in a separate bowl, then mix it into the sweet potato mixture.
- Prepare the Baking Dish: Lightly butter a 5×5-inch baking dish. Pour the sweet potato mixture into the dish and spread it evenly. Sprinkle the pecans over the top.
- Bake the Casserole: Place the dish in the preheated oven and bake for 15 minutes.
- Add the Marshmallows: Remove the casserole from the oven and top with marshmallows. Return it to the oven and bake for an additional 10 minutes, or until the marshmallows are golden and puffy.
Notes
- Mash Thoroughly: Make sure the sweet potatoes are well-mashed for a smooth and creamy texture.
- Customize the Spices: Adjust the spices to match your taste. Add more or less of your favorites to make the dish just right for you.
- Let It Cool: Allow the casserole to rest for a few minutes after baking. It will be very hot, and cooling slightly ensures the best texture and flavor when served.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Vary good
The sweet potato casserole is delicious according to my daughter in law. She enjoyed it completely yesterday at our Thanksgiving dinner. Good recipe Joannie. Thank you.
I’m so happy she enjoyed it. Thank you.
This was delicious!
I’m so glad you enjoyed the recipe, Helen. Thank you for taking the time to let me know.
This recipe has potential. I made 2 one cup ramekins and that was still too much for one. I woke have it make four 1/2 cup ramekins. I do like spice but this has too much and I think I would cut all in 1/3 to a half of the recipe.
This recipe sounds yummy but can I substitute the marshmallows and pecans for something else as I do not like either of them.
You can leave them out of the recipe if you would like.
Would the 10 oz ramekins work for this recipe?
A 10-ounce ramekin will be too small. If you have two, you can divide the ingredients up between both ramekins. The size of the ramekin we use and recommend holds 16 fluid ounces. It measures 4-inches in diameter and is 3-inches tall.
Add a touch of crushed pineapple or raisins. Mmm….
Great idea, Elaine!
Mmmmm! The ramekins make it look so festive!
OMG! I am totally making this for myself this week! Hubby is on the road and I get to eat all the foods I love that he won’t eat. Hehehe
Jennifer, that’s exactly what I do when my husband is out of town! Enjoy 🙂 !!
I LOVE my Mom’s sweet potato casserole…She does the marshmallows on top too and they’re the best, especially when they’re a little burnt. 🙂 PS: I am in Houston too…You ever need me to come by and do a taste test you let me know. 😉
We could taste test each other’s new recipes – sounds like a fun plan! Just be sure to bring your pumpkin smoothie – I’m dying to try it!