Thanksgiving is only days away and that means, amazing food, and amazing vibes with friends and family. Whether you’re hosting the holiday yourself or bringing a meal potluck style, this twist on the sweet potato casserole might be the perfect recipe.
There is nothing cuter than personalized mini and easy sweet potato casserole. This recipe is deliciously sweet and creamy and topped with both a pecan crumble and soft, gooey marshmallows.
So if you’re looking for a simple Thanksgiving recipe for this year, this is the one for you! Lets dive into the details…
Equipment & Ingredients
To make these mini sweet potato casseroles you will need these ingredients:
- Sweet Potatoes
- Butter
- Sugar
- Nutmeg
- Eggs
- Vanilla Extract
- Flour
- Pecans
As for the ingredients, the list is much shorter! You will just need:
- Baking Sheet
- 4-6 Ramekins
- Saucepan
- Mixing Bowls
- Whisk
Cooking the Sweet Potatoes
Start by peeling and cutting the sweet potatoes. Slice them into 14 inch thick slices, then cut then in half again. Place half of these sweet potatoes in the pan. Add half the butter, sugar and nutmeg on top, spreading relatively even. Then repeat with the second half, more sugar, butter and nutmeg.
Place this on the stove and heat at medium heat for 10 minutes without stirring. At this point the butter should have started melting. Stir everything together. Let them cook another 25 minutes, stirring around every so often to coat the potatoes with all the sugar and nutmeg.
This easy sweet potato casserole will go through phases when cooking the sweet potatoes, first turning slightly translucent and then breaking down, becoming soft and fully soaking up the butter.
Once done, remove the potatoes from the heat. Use a whisk to mix the potatoes together and blend until creamy and turned into a mash. Add the 2 eggs and vanilla extract. Whip again rapidly until combined and the sweet potato mixture has become lighter and mostly smooth, with only small chunks of sweet potatoes.
Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet with a thin layer of water and set aside.
Preparing the Mini Casseroles
Place the sweet potato mixture into each ramekin, filling each about 3/4 of the way full. Place these ramekins on the prepared baking sheet and bake for 25 minutes. While that is baking, make the pecan crumble topping.
Can you believe we’re almost done with this easy sweet potato casserole recipe?! If you haven’t already definitely take a taste of the sweet potato mixture before baking because the deliciousness of that is just half of how good this meal will be once its done.
Pecan Topping & Bake!
While the mini casseroles are baking, in a small bowl add the flour, brown sugar and pecans all at once. Use a fork to blend all the dry ingredients together until combined. Then add the softened cubes of butter to the mixture. Use a fork again to blend the butter into the pecan mixture until a thick crumbly topping is formed.
Once you have removed the mini casseroles out of the oven, top each with the pecan topping, spreading the crumble evenly. Then top each with a bunch of mini marshmallows.
Place back in the oven to bake for another 15 minutes until the marshmallows are browned and puffy.
Enjoy!
This is a recipe you want to be sure to enjoy while its still warm! The gooey marshmallows mixed with the sweet potatoes and brown butter topping taste the best, eaten fresh.
This easy sweet potato casserole dish being in individual ramekins is a perk because it helps each serving stay warmer a bit longer.
If you think this sweet potato casserole will be a little too sweet for your liking, omit either the marshmallows or the brown sugar pecan crumble. I am a huge sweets fan so its not a problem with me, but seeing as though this is a Thanksgiving recipe to share with family and friends, catering to a group by toning down the sweetness might be necessary.
And that is it for this easy sweet potato casserole recipe. Let me know in the comments how these came out for you and any alterations you may have made!
