Mini Sweet Potato Casserole

This Mini Sweet Potato Casserole with mini marshmallows and crunchy pecans is light, fluffy, and has just the right sweetness and creamy texture. This small batch recipe for two is a favorite Thanksgiving side dish. Try it for an intimate Thanksgiving dinner, Christmas dinner, holiday meal, or any day of the year.

Why I love this recipe

With just 7 ingredients and 35 minutes, you can have a favorite holiday side dish on our Thanksgiving table. We serve it alongside this Turkey breast, this green bean casserole, and these homemade dinner rolls.

For more about this magical flavor combination read The History of a Match Made in Thanksgiving: Sweet Potatoes and Marshmallows.

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

sweet potato

brown sugar (light or dark)

unsalted butter

salt

vanilla extract

pecans

miniature marshmallows

Substitutions

You can use canned sweet potatoes instead of fresh sweet potatoes. Use about 8 ounces or 1 cup of canned.

You can make this a nut-free version by omitting the pecans.

Use light brown sugar or dark brown sugar.

If you want to serve individual portions you can make two mini sweet potato casseroles using two 10-ounce ramekin dishes.

If you have large marshmallows cut them into smaller pieces for this recipe.

Equipment used for this recipe

• cutting board
• medium saucepan
• colander
• stand mixer (or hand mixer and mixing bowl)
• 18.6 ounce casserole dish

How to make Mini Sweet Potato Casserole

Step 1 – Preheat the oven temperature to 375 degrees F.

Step 2 – Peel the sweet potato and dice it into 1-inch cubes on a cutting board.

Step 3 – Add the sweet potato cubes to a medium saucepan and cover with cold water. Bring the water to a boil. Reduce the heat to low heat, and simmer for 15 minutes or until very tender.

Step 4 – Drain the water off of the potatoes using a colander and cool slightly.

Step 5 – Place potatoes in the bowl of a stand mixer (or medium bowl and hand mixer).

Step 6 – Add the brown sugar, butter, salt, and vanilla. Mix until the potatoes are mashed and the mixture is well combined.

Step 7 – Fold in 1 tablespoon of the chopped pecans.

Step 8 – Coat an 18.6 oz oven-safe baking dish with nonstick cooking spray. Scoop the sweet potato mixture into the dish in an even layer and spread out to flatten the top.

Step 9 – Sprinkle with the remaining 1 tablespoon of chopped pecans.

Step 10 – Top with the mini marshmallows.

Step 11 – Bake in the preheated oven for 15 minutes or until golden brown.

Serve and Enjoy!

Pro Tips

Store leftovers in an airtight container in the fridge for 4-5 days. To freeze this cooked sweet potato casserole, let it come to room temperature, then store it in a sealed container or freezer bag.

Recipe FAQs

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