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This mini sweet potato casserole is made with creamy mashed sweet potatoes, warm spices, crunchy pecans, and toasted marshmallows. It’s a perfectly portioned holiday side dish for one or two.
Featured Comment
“This was utterly delicious!!…”
– Warren
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one or two, this small sweet potato casserole gives you all the flavor without the extras.
- Classic Flavor: Creamy sweet potatoes with warm spices, crunchy pecans, and toasted marshmallows deliver the traditional taste everyone loves.
- Easy to Make: Uses simple ingredients and straightforward steps for a quick holiday side dish.
- Holiday Favorite: Perfect for Thanksgiving, Christmas, or any festive meal when you don’t need a large casserole.
I love making this small sweet potato casserole because it brings all the flavors of a classic holiday dish in a perfectly sized portion. The creamy sweet potatoes, warm spices, and golden marshmallows make it feel festive and special when I’m cooking for one or two.
Looking for more small batch Thanksgiving recipes? Try our mini sweet potato pie, small batch green bean casserole, small batch cornbread dressing, and pumpkin pie for one. Leftovers can be added to Thanksgiving Sliders.
Cooking for two? Don’t miss our festive small Thanksgiving recipes for more inspiration.
Ingredients
If you have any ingredients leftover from this sweet potato casserole for two, check out our Leftover Ingredients Recipe Finder.
- Sweet potatoes: Use cooked or canned. For a quick option, see our Instant Pot sweet potato recipe. Extra sweet potatoes can be used to make a small batch of sweet potato fries or a sweet potato and black bean salad.
- Brown sugar: Sweetens the casserole with a hint of molasses. Make your own with our small batch brown sugar recipe if needed.
- Spices (Cinnamon, Nutmeg, Salt, Allspice, Ginger, and Cloves): Add warm flavor to the dish. Use 2 teaspoons of pumpkin pie spice as a substitute.
- Egg: One large egg helps bind the casserole and gives it structure.
- Pecans: Provide crunch. Swap with walnuts or almonds, or leave out for a nut-free version. Leftovers work well in our small pecan pie or small batch pralines recipes.
- Marshmallows: Create the classic sweet, creamy topping. Extra marshmallows can be used in small batch rice krispies treats or a mini s’mores dip.
Recipe Variations
This small sweet potato casserole is easy to customize. Try these popular variations:
- Nut-Free: Omit the pecans for a nut-free version.
- Pecan Streusel Topping: Mix chopped pecans, 1 teaspoon brown sugar, 1 teaspoon granulated sugar, 1/4 cup of flour, and 3 tablespoons of butter (room temperature) for a crunchy streusel topping instead of marshmallows.
- Classic Marshmallow Topping: Stick with the traditional toasted marshmallow layer for a sweet, gooey finish.
How To Make A Mini Sweet Potato Casserole
These step-by-step photos show how to make a sweet potato casserole with marshmallows for two. See the recipe card below for exact amounts and instructions.
- Heat oven to 350°F (177°C). Lightly butter a 5×5-inch baking dish.
- Bake 1 large or 2 small sweet potatoes until tender, or use 1 cup canned sweet potatoes (drained and rinsed). Mash and place in a bowl.
- In a small bowl, mix brown sugar, cinnamon, nutmeg, allspice, ginger, cloves, and a pinch of salt. Stir into the mashed sweet potatoes.
- Add the beaten egg and mix well.
- Spread the mixture evenly in the prepared dish. Sprinkle pecans over the top. Bake for 15 minutes.
- Remove from oven, top with marshmallows, and return to bake for 10 minutes, until marshmallows are golden and puffy.
Expert Tips
- Mash Well: For the smoothest texture, mash the sweet potatoes thoroughly before adding other ingredients.
- Adjust Spices: Taste and adjust the spice blend to your preference. Pumpkin pie spice can be used as a shortcut.
- Cool Before Serving: Let the casserole rest for a few minutes after baking. This keeps the texture creamy and prevents burns.
- Check Doneness: Marshmallows should be puffed and golden, keep a close eye at the end of baking to avoid burning.
What To Serve With Sweet Potato Casserole
This sweet potato casserole for one makes a delicious side dish with many main courses:
Frequently Asked Questions
Yes. Assemble the casserole without the marshmallows, cover, and refrigerate up to 1 day. Add marshmallows and bake just before serving.
Absolutely. Drain and rinse canned sweet potatoes before mashing.
Use either a 5×5-inch baking dish or a 4×6-inch baking dish.
Yes. Double the ingredients and use either two 5×5-inch baking dishes, one 6.5-inch square baking dish, or one 6×8-inch baking dish.
Let the casserole cool completely, then cover tightly or transfer to an airtight container. Refrigerate for 3–4 days. Reheat uncovered in a 350°F oven for about 15 minutes, until warmed through.
RELATED: Single Serving Comfort Food Recipes
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 single serve 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°F (177°C). Lightly butter a 5×5-inch baking dish.
- Place the mashed sweet potatoes in a medium bowl.
- In a small bowl, mix brown sugar, cinnamon, nutmeg, salt, allspice, ginger, and cloves. Stir into the mashed sweet potatoes.
- Add the beaten egg and mix well.
- Spread the mixture evenly in the prepared dish. Sprinkle pecans over the top. Bake for 15 minutes.
- Remove from oven, top with marshmallows, and return to bake for 10 minutes, until marshmallows are golden and puffy.
Notes
- Mash Well: For the smoothest texture, mash the sweet potatoes thoroughly before adding other ingredients.
- Adjust Spices: Taste and adjust the spice blend to your preference. Pumpkin pie spice can be used as a shortcut.
- Cool Before Serving: Let the casserole rest for a few minutes after baking. This keeps the texture creamy and prevents burns.
- Check Doneness: Marshmallows should be puffed and golden, keep a close eye at the end of baking to avoid burning.
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!