These individual sweet potato casseroles are a delightful twist on a classic dish, perfect for serving at holiday gatherings or as a comforting side dish any time of year. The combination of creamy mashed sweet potatoes with warm spices and a toasted marshmallow topping is sure to please everyone at the table.
Ingredients: 4 medium sweet potatoes, peeled and cubed. 1/4 cup brown sugar. 2 tablespoons unsalted butter. 1/4 cup milk. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/4 cup chopped pecans optional. Mini marshmallows optional, for topping.
Instructions: Preheat oven to 375F 190C. Place sweet potatoes in a pot, cover with water, and boil until tender, about 15-20 minutes. Drain the sweet potatoes and mash them in a bowl. Add brown sugar, butter, milk, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined. If using, stir in chopped pecans. Divide the sweet potato mixture evenly into individual ramekins or oven-safe dishes. Top each casserole with mini marshmallows, if desired. Bake in the preheated oven for 20-25 minutes, or until marshmallows are golden brown and sweet potatoes are heated through. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
rob chapman
