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Individual Sweet Potato Casseroles

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

  • Makes


    4 - 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.

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