Small Batch Sweet Potato Casserole Recipes

RUTH'S CHRIS SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
• For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
• Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
• *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
• The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.

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.

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 PIES

Steps:

• Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
• Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
• Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
• Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.