The Perfect Thanksgiving Side Dish: Mini Sweet Potato Casseroles!
- Sep 28, 2018
Why not switch things up this year and add mini sweet potato casseroles to your holiday menu? This creamy, sweet, and crunchy casserole is perfect for Thanksgiving and Christmas. It pairs amazingly with turkey, carrots, and all of the traditional holiday fixings and will be sure to impress your guests!
Lets get cooking!
Mini pumpkin decor is a must for Thanksgiving!
Peel, chop, and boil your sweet potatoes! It can be easier than trying to de-skin them after baking.
Our Mini Cassoulets are perfect for these mini casseroles!
The sweet and crunchy pecan topping is to die for!
Ingredients
3 large sweet potatoes
¼ cup white sugar
2 eggs beaten
½ teaspoon salt
½ teaspoon cinnamon
3 tbsp heavy cream
¼ butter, softened
4 tbsp all-purpose flour
1/3 cup brown sugar, packed
½ cup pecans, chopped
¼ cup butter, softened
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 -14 Mini Cassolettes or a 9 X 13 baking dish and set aside.
- Boil a pot of water. Peel and chop sweet potatoes into 1” chunks and boil until soft (about 10 minutes).
- In a large bowl, mash sweet potatoes with ¼ cup butter, salt, eggs, vanilla, cinnamon, white sugar, and heavy cream.
- In a separate medium bowl, mix together ¼ cup butter, brown sugar, and flour.
- Place a heaping amount of sweet potato mixture into each cassoulet. Top with a sprinkle of pecan butter mixture.
- Place cassoulets on a baking sheet and bake at 350 degrees for 25 minutes or until browned. If using a 9 x 13 baking dish, baking time will be closer to 30 minutes. Enjoy!
