Small-Batch Sweet Potato Casserole

This recipe has all the flavors of the Thanksgiving classic, just in smaller form. Honey, I shrunk the sweet potato casserole! Mini marshmallows ensure you get lots of charred edges, which are pretty much the best part of sweet potato casserole anyhow. For ease, you can assemble the ramekins on a baking sheet when toasting the marshmallows. By Scott Hocker for Food Network Kitchen
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

2 1/2 pounds sweet potatoes (about 4 medium large), peeled and cut into 1-inch pieces

1/4 cup plus 1 tablespoon half-and-half

3 tablespoons unsalted butter

1 teaspoon light brown sugar

1/8 teaspoon freshly grated nutmeg, optional

Kosher salt

1 ounce cream cheese

1 1/3 cups mini marshmallows

Directions

  1. Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
  2. Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
  3. Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
  4. Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
  5. Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes. 
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