If you only make one new thing this Thanksgiving...make it these, they are that good!! Even people who don't normally like yams or sweet potatoes love these! Seriously, make these, you will not regret it!
The cast of characters.
The first step is obtaining 3 cups of yams (or sweet potatoes, whatever you prefer!). I used 3 large yams, pierced them with a fork, microwaved them for 4 minutes on each side until they were very tender, scooped out the flesh and left the peel. Cool the yams. It's the same strategy shown in the Sweet Potato Biscuit recipe! (If you are pressed for time, or for whatever reason, I'm sure you can use canned yams. I won't tell anyone!)
Also, butter your ramekins! You want them to be all ready to go once the sweet potato mixture is ready!
First, add the eggs to the mixer and beat them just for a few seconds. Really just break up the yolks and get them mixed a little!
Next, just add everything else! Namely: mashed sweet potatoes, both sugars, salt, vanilla, melted butter and cinnamon.
Beat until well combined. It will be slightly lumpy but that just adds to the goodness!
Pour the mixture into prepared ramekins.
Make the topping by mixing the butter, pecans and brown sugar. YUM!
Feel free to eat at least one spoonful of this...there should be plenty for you to have some!
Sprinkle the mixture over the tops of the casseroles. This is the fun part, enjoy it! I tend to really overload them because I love sugar and this is my favorite part of this casserole!
I ended up with an extra ramekin, so it was special and got the heart shaped dish! Okay, I just didn't have anymore of the cute yellow ones!
Place them on a cookie sheet - they sometimes spill over, use a cookie sheet! You can feel free to pause here, wrap up the casseroles and refrigerate up to 1 day until you are ready to use them. I always make mine the night before Thanksgiving and then all you have to do is bake them on the day of!
When you are ready to bake them, bake at 350 degrees for 30 minutes. If they are really cold (as in, straight from the refrigerator), please give them about 5-10 minutes extra in the oven.
This is what happens when you overload the top like I do. The sugar didn't completely melt, but did form a fabulous crunchy top. It was quite tasty! If you want your sugar melted, don't put quite so many layers of topping on!
Your guests and family will LOVE the impression that this makes. Everyone always thinks it's fun to grab their own little casserole dish and enjoy!
They are quite rich and filling, so don't be offended if they can't finish an entire ramekin worth in addition to all of that other great Thanksgiving day food!!
Also, this recipe is great to double for a big group and the leftovers freeze and refrigerate well!
Mini Sweet Potato Casseroles
Prep Time: 20 Minutes
Total Time: 50 Minutes
Yield: 6-8 Servings
Sweet Potato Mixture:
3 cups Mashed Sweet Potatoes (or Yams)
1/2 cup Granulated Sugar
1/2 cup Golden Brown Sugar
1/2 tsp. Salt
2 tsp. Vanilla
1/2 cup Butter, Melted
1/2 tsp. Cinnamon
1 cup Golden Brown Sugar
1 cup Chopped Pecans
2 Tbsp. Melted Butter
Preheat oven to 350 degrees. Butter 6-8 individual 3 or 4-ounce ramekins.
Add the eggs to the bowl of an electric mixer. Beat well. Add the remaining ingredients to the mixer: mashed sweet potatoes, both sugars, salt, vanilla, melted butter and cinnamon. Beat until well combined. Batter will be slightly lumpy. Pour into prepared ramekins.
Make the topping by mixing the melted butter, sugar and pecans in a small bowl. Sprinkle the topping over the tops of the ramekins.
If preferred, refrigerate the casseroles at this point by wrapping each casserole with foil. Refrigerate until ready to bake.
Place all ramekins on a baking sheet. Bake at 350 degrees for 30 minutes (if straight from the refrigerator, add an addition 5-10 minutes of baking time). Let cool before serving.