Mini Sweet Potato Casserole
This mini sweet potato casserole features creamy mashed sweet potatoes, warm spices, crunchy pecans, and toasted marshmallows. A classic holiday side dish perfectly sized for one or two.
Servings: 2 servings
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 5x5-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
Serving: 1serving | Calories: 281kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 551mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 142IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
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