Are you searching for the perfect mini sweet potato casserole recipe that will tantalize your taste buds and leave you craving for more? Look no further! Embark on a culinary journey with us as we delve into the delightful world of mini sweet potato casseroles. Whether you're hosting a special gathering or simply seeking a comforting dish to warm your soul, this article will guide you towards discovering the ultimate mini sweet potato casserole recipe that will become a cherished favorite.
Here are our top 2 tried and tested recipes!
SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY
A fun and handheld take on a traditional holiday favorite. Topped with a sweet streusel and mini marshmallows, these gorgeous galettes could probably pass as dessert, but we'll leave that course to the pies. To save yourself some time, prepare the dough and streusel the day before.
Provided by Betsy Carter
Categories Sides
Time 1h40m
Yield 8 servings
Number Of Ingredients 25
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!
Nutrition Facts : Calories 633 calories, Carbohydrate 61 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, Sugar 21 grams
MINI SWEET POTATO CASSEROLE
"Orange peel, cinnamon and coconut season this delightfully different potato dish," says field editor Bob Breno of Strongsville, Ohio. "Since it's tasty and nutritious, it's one of my favorite holiday recipes for two."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203 calories, Fat 14g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- For a creamier casserole, use heavy cream instead of milk.
- Add a sprinkle of cinnamon or nutmeg to the casserole for extra flavor.
- If you like a crispy topping, sprinkle a mixture of brown sugar and chopped pecans over the casserole before baking.
- For a healthier version, use whole wheat flour instead of all-purpose flour.
- This casserole can be made ahead of time and refrigerated for up to 24 hours before baking.
Conclusion:
Mini sweet potato casseroles are a delicious and easy way to enjoy this classic dish. They are perfect for individual servings or for a crowd. You can make them ahead of time and refrigerate them, making them a great option for busy weeknights. With a few simple tips, you can create a crowd-pleasing casserole that everyone will love.
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