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This mini sweet potato casserole gives a delicious twist to a classic! Soft, creamy sweet potatoes are perfectly spiced and sweetened, then topped with a layer of golden, melty marshmallows. Ready in just 30 minutes, it’s the perfect comforting side or treat for one or two—whether for a small Thanksgiving or simply to enjoy a warm, flavorful dish anytime.
Looking for more single serving and small batch Thanksgiving recipes? Try our mini Sweet Potato Pie, Green Bean Casserole, Cornbread Dressing, and Pumpkin Pie! If you find yourself with Thanksgiving leftovers, consider using them in Thanksgiving Sliders!
Cooking for two? Explore our festive Thanksgiving For Two recipes.
Table of Contents
Why You’ll Love This Recipe
- Perfect Portion: This scaled-down casserole makes just the right amount for one or two, ideal for those cooking for themselves or wanting a smaller portion.
- Simple to Make: With easy-to-find ingredients and simple steps, even beginner cooks can enjoy a delicious result.
- Versatile: Enjoy it as a side dish or a dessert—this mini casserole fits perfectly with any meal or occasion.
Sweet potato casserole is a classic American side dish, especially loved around Thanksgiving and the holidays. Made with creamy, spiced mashed sweet potatoes, it’s usually topped with a pecan crumble or gooey marshmallows for that comforting, festive feel.
This mini version is perfect for one or two, so you can enjoy all the flavors without leftover overload.
Ingredients
If you have any ingredients leftover from this mini sweet potato casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Sweet potatoes: Use either cooked or canned sweet potatoes. You might like to use our Instant Pot sweet potato recipe to cook your sweet potato. If you’ve got an extra sweet potato, you’ll love using it in a small batch of Sweet Potato Fries or in a Sweet Potato and Black Bean Salad!
- Brown sugar: This sweetens the sweet potatoes and gives them a delightfully subtle molasses flavor. If you don’t have brown sugar, use our small batch brown sugar recipe to make up a quick batch.
- Ground cinnamon, nutmeg, salt, allspice, ginger, and cloves: These spices take these potatoes to a whole new level. Feel free to adjust the seasonings to suit your taste. If you don’t have all of the spices, you can use a pre-made pumpkin pie spice mix.
- Egg: I use one large egg which is an important binder in a sweet potato casserole.
- Pecans: These can be swapped with walnuts or almonds, or omitted for a nut-free version. You can enjoy leftover pecans in our pecan pie recipe!
- Marshmallows: Some might consider the marshmallow topping to be the star of the dish! They add a sweet and creamy crust. If you have leftover marshmallows, consider using them in small batch Rice Krispies Treats or a mini S’mores Dip.
RELATED: Single Serving Comfort Food Recipes
Recipe Variations
Flexibility is one of the great advantages of this recipe. There are many ways to personalize your small sweet potato casserole:
- Sweet Potato Casserole Without Nuts: If you’re allergic to nuts or simply prefer a nut-free version, you can leave out the pecans. The casserole will still have its characteristic creamy texture and sweet taste.
- Additional Toppings: Feel free to experiment with the toppings. Apart from marshmallows, you can also top the casserole with a sprinkling of brown sugar, a dash of cinnamon, or even some granola for an added crunch.
- Spice it up: For a spicier version, add a pinch of cayenne pepper or some chipotle powder to the sweet potato mixture before baking. It will give a nice, spicy kick that contrasts wonderfully with the sweetness of the dish.
How To Make A Sweet Potato Casserole
These step-by-step photos and instructions help you visualize how to make a small sweet potato casserole. 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.
Serving Suggestions
Sweet potato casserole is a versatile dish that pairs well with a variety of mains, be it roasted turkey during the holiday season, a nicely grilled steak for a weekend dinner, or even a simple broiled chicken breast or baked pork chop for a weeknight meal. The creamy texture and sweetness of this casserole complement mildly spiced, as well as rich, savory dishes.
Expert Tips
- Thoroughly mash sweet potatoes: Ensure they are well mashed for a smooth texture.
- Adjust spices as needed: Tailor the spice levels to suit your taste preferences.
- Allow to cool before eating: Make sure to let the casserole sit for a few minutes after baking, as it will be hot.
How To Store Leftovers
Got a little left over from this individual Sweet Potato Casserole? Storing the remaining portion is a breeze!
Simply allow the casserole to cool down completely. Then, either cover it tightly with plastic wrap or place it inside an airtight container. This delicious treat can be refrigerated for up to 3-4 days without losing its wonderful texture and flavor.
When you’re ready to enjoy it again, just remove the cover and warm the casserole in a preheated oven at 350°F for roughly 15 minutes, or until it’s heated through. Enjoying this dish twice is twice as nice!
Frequently Asked Questions
Yes, you can. I recommend draining the canned liquid and rinsing the potatoes off with cool running water.
For this easy sweet potato casserole recipe, I use 5×5-inch baking dish or a 4×6 inch baking dish.
Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply remove the casserole from the refrigerator and let it come to room temperature for about 30 minutes 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.
Single Serving And Small Batch Thanksgiving Recipes
Planning a small-scale Thanksgiving feast? This delightful mini sweet potato casserole fits perfectly into a menu tailored for one or two people.
Pair it with some of our favorite traditional holiday side dishes:
Why not make a complete meal by adding one of our easy turkey recipes? Choose from:
And don’t forget dessert! Include a traditional holiday treat to round off your meal:
With these dishes, you can create a Thanksgiving meal that’s both intimate and satisfying without feeling overwhelmed by large quantities. Enjoy the holiday your way!
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 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
- Heat oven to 350 degrees F (177 degrees C).
- Place the mashed sweet potatoes in a bowl.
- In a separate small bowl, create your spice blend by combining brown sugar, ground cinnamon, nutmeg, salt, allspice, ginger, and ground cloves. Mix well and then 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 the 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.
Notes
- Thoroughly mash sweet potatoes: Ensure they are well mashed for a smooth texture.
- Adjust spices as needed: Tailor the spice levels to suit your taste preferences.
- Allow to cool before eating: Make sure to let the casserole sit for a few minutes after baking, as it will be hot.
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!