Description
Miniature sweet potato casseroles baked in individual cups with a creamy sweet potato filling and crunchy pecan topping. These single-serving treats capture all the classic flavors of traditional sweet potato casserole in a convenient, elegant format.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
- 24 mini phyllo pastry cups or mini cupcake liners
Instructions
- Preheat oven to 350°F (175°C).
- In large bowl, mix mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Fold in chopped pecans.
- Spoon mixture into mini phyllo cups or lined mini muffin tins, filling 3/4 full.
- Bake 20-25 minutes until filling is set and tops are lightly golden.
- Cool slightly before serving warm.
Notes
- Use fresh roasted sweet potatoes for best flavor.
- Toast pecans before chopping for enhanced nutty flavor.
- Store in airtight container in refrigerator for up to 3 days.
- Reheat in oven for best texture.
- For dairy-free version, use plant-based milk and butter alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg