I like pie. Really, I do. What I don’t like? Rolling out dough and attempting (and usually failing) to get neat, clean slices—not to mention leaving out the gluten-free members of my family. So, I love these individual sweet potato “casseroles,” served right in the skin!
Whether or not you share my above “issues," I think we can all agree that these are adorable and such a different way to serve up a traditional Thanksgiving side.
They're perfect for buffet-style serving and can easily be scaled up or down. This makes it a perfect dish for smaller gatherings or a "Friendsgiving" celebration!
Individual Sweet Potato Casseroles
44 - 6 servings
Meal side dish
Prep 10 minutes
Cook 60 minutes
Total 70 minutes
- 4 sweet potatoes, scrubbed and dried
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1/4 teaspoon cinnamon
- pinch each nutmeg and kosher salt
- 1 cup mini marshmallows
- Photos by Sheri Silver
- 1. Pre-heat oven to 400 degrees; line a baking sheet with foil or parchment paper.
- 2. Prick potatoes with a fork, place on your prepared baking sheet and bake till fork-tender, about an hour. Remove from oven and turn to broil.
- 3. Meanwhile, melt the butter in a small saucepan (preferably light-colored) over medium heat. Cook, stirring constantly, till mixture turns a deep golden color with a nutty smell. Whisk in the brown sugar, cinnamon, nutmeg and salt.
- 4. When potatoes are cool enough to handle, cut a slit in the top and open gently (I find that squeezing the ends together works best). Divide the butter mixture evenly among the potatoes, and use a fork to gently incorporate. Top with the marshmallows.
- 5. Return the baking sheet to the oven and broil till marshmallows just begin to brown—about 1–2 minutes.