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
4 - 6 servings
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.