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Mini Sweet Potato Casserole is everything you love about this traditional Thanksgiving side dish in individual servings!

Mini Sweet Potato Casserole with brown sugar and pecans baked on topMini Sweet Potato Casserole

This easy recipe for Mini Sweet Potato Casserole is sure to impress your guests at this year’s Thanksgiving dinner! Caramelized brown sugar, crunchy pecans, and sweet potatoes are the classic ingredients in sweet potato casserole. This mini version makes everyone’s favorite Thanksgiving side dish into simple, beautiful, individual servings of sweet potato casserole. 

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!Mini Sweet Potato Casserole with brown sugar, pecans, and toasted marshmallows on top.

Sweet potato casserole is a family favorite and it wouldn’t be Thanksgiving if it wasn’t on the menu. Usually, it is made in a casserole dish but to fancy things up a little this year I am making Mini Sweet Potato Casserole. Each sweet potato ring is filled with sweet potato mash sweetened with brown sugar, cinnamon, and orange juice, and topped with a blend of brown sugar, cinnamon, and pecan topping. You can also add marshmallows if you want, personally I think they are the best part!

Mini Sweet Potato Casserole with brown sugar, pecans baked on top of 3 slices of sweet potato

How to Make Mini Sweet Potato Casserole:

  • Cut boiled and peeled sweet potatoes into 1 1/2″ slices and place them on a greased baking sheet.
  • Sit the end pieces of the sweet 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. If you’d like to add marshmallows add them in the last 10 minutes of baking
  • Remove from oven and serve.

How to Peel a Sweet Potato:

  1. Wash your sweet potatoes and place them in a pot with enough water to cover them.
  2. Bring the water to a boil and cook your sweet potatoes until they have softened.
  3. Remove them from the water and let them cool enough to be able to handle them. Use a knife to slice into the skin to get started and then easily peel the skin away with your fingers.

My grandma is the one who taught me that you don’t have to peel a sweet potato with a peeler, or a knife, the way you do with a regular potato and this way is so much easier!

Want more easy Thanksgiving side dish recipes?

MINI SWEET POTATO CASSEROLE
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Servings: 8
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins

Mini Sweet Potato Casserole

This mini sweet potato casserole recipe is an easy Thanksgiving side dish filled with crunchy pecans, and sweet brown sugar and cinnamon.
Mini Sweet Potato Casserole with brown sugar and pecans baked on top
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Ingredients

Sweet Potatoes

  • 2 Sweet Potatoes
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Orange Juice
  • 1 teaspoon Cinnamon

Topping

  • ¼ cup Brown Sugar
  • ¼ cup Chopped Pecans
  • 2 tablespoons Butter, melted
  • ¼ teaspoon Cinnamon
  • Marshmallows, optional

Instructions

  • 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. About 20 minutes.
  • Remove sweet potatoes from water and cut them into 1 1/2" slices (set aside the end pieces). Slide the peel off of the sweet potato slices and place them on a greased baking sheet.
  • Use a spoon to take a scoop out of the center of each sweet potato slice and place the removed portion in a bowl. Make sure not to go through the bottom of the potato.
  • 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. If you want to add marshmallows place them on the top of each sweet potato slice and let them bake for the last 10 minutes. 
  • Remove from oven and serve.

Nutrition

Calories: 116kcal, Carbohydrates: 17g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 45mg, Potassium: 141mg, Fiber: 1g, Sugar: 11g, Vitamin A: 94.1%, Vitamin C: 3.5%, Calcium: 2.3%, Iron: 1.9%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side
Cuisine: American
Keyword: sweet potato casserole with marshmallows, sweet potato casserole with pecans, sweet potatoes, thanksgiving side dish