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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.
Course
Side Dish
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
Calories
117
kcal
Author
Kat Jeter & Melinda Caldwell
Ingredients
Sweet Potatoes
2
Sweet Potatoes
2
Tbsp
Brown Sugar
2
Tbsp
Orange Juice
1
tsp
Cinnamon
Topping
¼
c
Brown Sugar
¼
c
Chopped Pecans
2
Tbsp
Butter
melted
¼
tsp
Cinnamon
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.
Remove sweet potatoes from water and cut them into 1 1/2" slices and place them on a greased baking sheet.
Slide the peel off of the sweet potato slices.
Sit end pieces of the 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.
Remove from oven and serve.
Nutrition
Calories:
117
kcal
|
Carbohydrates:
17
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
46
mg
|
Potassium:
141
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
4710
IU
|
Vitamin C:
2.9
mg
|
Calcium:
24
mg
|
Iron:
0.4
mg