Name: Small-Batch Sweet Potato Casserole
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
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

Level: Easy

Total: 1 hr 5 min
Active: 1 hr

Yield: 4 servings

Ingredients

Deselect All

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

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.
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.
Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
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.
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.