Individual Sweet Potato Casserole Recipes

SMALL-BATCH SWEET POTATO CASSEROLE

Steps:

• Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
• Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
• Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
• Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
• Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.

MINI SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a pot and fill with enough water to cover them.
• Bring water to a boil and cook until the potatoes have softened.
• Remove sweet potatoes from water and cut them into 1 1/2" slices and place them on a greased baking sheet.
• Slide the peel off of the sweet potato slices.
• Sit end pieces of the potatoes to the side.
• Use a spoon to take a scoop out of the center of each sweet potato slice, making sure not to go through the bottom.
• In a small bowl, mash the scooped out portions and the end pieces of the sweet potatoes, together with the brown sugar, orange juice, and cinnamon.
• Stuff the sweet potato mash back into the sweet potato slices.
• Make the topping by mixing the brown sugar, chopped pecans, butter, and cinnamon together.
• Pour topping over each sweet potato slice.
• Bake at 350°F for 30 minutes or until topping is bubbling.
• Remove from oven and serve.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.