Description
These elegant, single-serving sweet potato casseroles offer a sophisticated twist on the holiday classic. By baking in individual ramekins, you achieve the perfect ratio of creamy, spiced sweet potato to a crunchy, buttery pecan topping. This foolproof method ensures each portion is perfectly caramelized and maintains an ideal texture, making them a stunning and manageable addition to any dinner table.
Ingredients
4 medium sweet potatoes
4 tbsp unsalted butter
1/3 cup brown sugar
1 tsp ground cinnamon
1/2 cup pecans, finely chopped
1/4 cup all-purpose flour
1 tsp vanilla extract
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease eight 6-ounce ramekins with butter.
Peel the sweet potatoes and cut into uniform one-inch cubes.
Boil the potato cubes in salted water for 15 minutes until fork-tender, then drain thoroughly.
Mash the potatoes in a large bowl with 2 tablespoons of butter and the vanilla extract until smooth.
Divide the mashed sweet potato mixture evenly among the prepared ramekins.
In a separate small bowl, combine the flour, brown sugar, cinnamon, the remaining 2 tablespoons of butter, and the chopped pecans until crumbly.
Sprinkle the pecan topping over each ramekin.
Bake for 35 minutes or until the toppings are golden brown and the potato edges are bubbling.
Notes
Ensure potatoes are fully drained to avoid watery casserole results. You can substitute pecans with walnuts if preferred. Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American Holiday
Nutrition
- Serving Size: 1 ramekin
- Calories: 280
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg