Mini Sweet Potato Casserole
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Spiced mashed sweet potatoes topped with pecans and mini marshmallows, baked in a small dish for two servings.
Ingredients
- 1 cup cooked mashed sweet potatoes
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 large egg lightly beaten
- ¼ cup pecans
- ½ cup miniature marshmallows
Equipment
- mixing bowl
Directions
- Heat the oven to 350°F and butter a 5-by-5-inch baking dish.
- Stir the brown sugar and all the spices together, then mix them into the mashed sweet potatoes.
- Stir in the beaten egg and spread the mixture in the dish. Scatter the pecans over the top.
- Bake for 15 minutes. Take it out, cover the top with the marshmallows, and bake 10 more minutes, until they puff and brown.
- Let it sit for a few minutes before serving.
Notes
To make it ahead, put it together without the marshmallows and refrigerate it for up to 1 day. Add the marshmallows for the last 10 minutes of baking.
Nutrition
Serving: 184g | Calories: 358kcal | Carbohydrates: 55g | Protein: 7.9g | Fat: 14g | Saturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 126mg | Sodium: 690mg | Potassium: 620mg | Fiber: 5.6g | Sugar: 34g | Vitamin A: 19414IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; cooked counted as baked sweet potato, mashed. Brands and portions vary, so use it only as an approximation.