Mini Sweet Potato Casseroles

Check out a few of the kitchen tools we used to make these delicious mini casseroles, including a set of Ramekins, a Stock Pot, Rosle Potato Masher, and Knives.

Yields1 Serving
 4 sweet potatoes
 1 cup light brown sugar
 pinch of ground cinnamon
 1 cup pecans, chopped
 2 tbsp butter, 1/2 tsp per each 1 cup ramekin
 handfull of small marshmallows
Equipment
 1 cup capacity ramekins
1

Place sweet potatoes over high heat in a pot of water, make sure the potatoes are immersed, cover and cook for about 30 min or until tender on the outside, but slightly resistant on the inside.

2

Remove potatoes from boiling water and place on paper towels to cool down and dry. When potatoes are cool enough to handle – peel and cut into large chunks and place into a bowl (large enough for mashing).

3

Mash potatoes with potato masher until slightly lumpy.

4

Fill ramekin less than half way with sweet potatoes, add a layer of brown sugar on top of potatoes, and sprinkle cinnamon on top of the brown sugar layer. Add a layer of chopped nuts on top of the cinnamon and place 2 1/2 tbsp pats of butter on top of the nuts.

5

Repeat steps 1-5 for each ramekin.

6

Preheat oven to 350 F. Place ramekins on a parchment paper lined cookie sheet and bake for 30 min. Top with marshmallows. Place in oven on broil for 2 min longer or until desired brownness is achieved. Remove from oven and let casseroles sit at least 20 min before serving.

Tips
7

If you want to turn this into a delicious dessert, try adding vanilla ice cream!

8

This recipe is just a guide line, you can add or take away any ingredient you like – as these fun little casseroles are meant to be tailored to your choosing!

Ingredients

 4 sweet potatoes
 1 cup light brown sugar
 pinch of ground cinnamon
 1 cup pecans, chopped
 2 tbsp butter, 1/2 tsp per each 1 cup ramekin
 handfull of small marshmallows
Equipment
 1 cup capacity ramekins

Directions

1

Place sweet potatoes over high heat in a pot of water, make sure the potatoes are immersed, cover and cook for about 30 min or until tender on the outside, but slightly resistant on the inside.

2

Remove potatoes from boiling water and place on paper towels to cool down and dry. When potatoes are cool enough to handle – peel and cut into large chunks and place into a bowl (large enough for mashing).

3

Mash potatoes with potato masher until slightly lumpy.

4

Fill ramekin less than half way with sweet potatoes, add a layer of brown sugar on top of potatoes, and sprinkle cinnamon on top of the brown sugar layer. Add a layer of chopped nuts on top of the cinnamon and place 2 1/2 tbsp pats of butter on top of the nuts.

5

Repeat steps 1-5 for each ramekin.

6

Preheat oven to 350 F. Place ramekins on a parchment paper lined cookie sheet and bake for 30 min. Top with marshmallows. Place in oven on broil for 2 min longer or until desired brownness is achieved. Remove from oven and let casseroles sit at least 20 min before serving.

Tips
7

If you want to turn this into a delicious dessert, try adding vanilla ice cream!

8

This recipe is just a guide line, you can add or take away any ingredient you like – as these fun little casseroles are meant to be tailored to your choosing!

Mini Sweet Potato Casseroles

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