Individual Sweet Potato Casserole Recipes

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.

SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
• Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
• Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
• To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
• Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
• In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
• Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
• Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
• Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
• Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
• Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
• Serve immediately.
• Enjoy!

EASY SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Place sweet potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and mash.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Combine mashed sweet potatoes, melted butter, egg, honey, and salt in a large bowl; beat using an electric mixer until smooth. Transfer mixture to the prepared casserole dish.
• Dot with cubed butter and top with marshmallows.
• Bake in the preheated oven until marshmallows are golden brown, about 15 minutes. Serve immediately.

MINI SWEET POTATO CASSEROLE

Steps:

• Place the sweet potato in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain; cool slightly and peel. Place in a bowl; mash. Stir in 1 tablespoon butter, raisins, orange zest, salt, cinnamon and nutmeg. , Transfer to a greased 1-1/2-cup baking dish. Toss coconut with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

INDIVIDUAL SWEET POTATO CASSEROLE

Steps:

• In large saucepan cook sweet potatoes in boiling salted water to cover. Simmer until tender, about 15 minutes; drain. Peel sweet potatoes and mash.
• Stir in 2/3 cups brown sugar, butter, cinnamon, nutmeg and salt; mix well. Blend in milk.
• Pour seasoned sweet potato mixture into buttered 1 1/2-quart casserole dish or buttered individual bakers. Sprinkle with remaining 2 tablespoons brown sugar. Bake in center of oven at 400, for 30 minutes or until heated through.

MINI SWEET POTATO CASSEROLE

Steps:

• Place the sweet potato in a saucepan; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 30-40 minutes or just until tender; drain.
• When cool enough to handle, peel sweet potato and place in bowl; mash.
• Stir in 1 Tbsp butter, raisins, orange peel, salt, cinnamon and nutmeg.
• Transfer to a greased 1-1/2 cup baking dish.
• Toss coconut with remaining butter; sprinkle over the top.
• Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown.