Mini Sweet Potato Casserole Food

MINI SWEET POTATO CASSEROLE

Steps:

• 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.

MINI SWEET POTATO PIES

Steps:

• For the mini sweet potato pies: Pierce the skin of the sweet potatoes a few times with a fork, then microwave on high until soft, 7 to 8 minutes. Let cool slightly.
• Preheat the oven to 375 degrees F. Place the pie crusts on a rimmed baking sheet.
• Peel the sweet potatoes and cut into chunks. Transfer the potatoes to the bowl of a food processor and process until smooth. Add the cream, brown sugar, orange juice, butter, pineapple, granulated sugar, cinnamon, salt, nutmeg, cloves and eggs and pulse until the mixture is combined and smooth.
• Pour the mixture into the crusts on the baking sheet. Bake until the pies are slightly browned on top, 20 to 25 minutes. Let cool for at least 1 hour or refrigerate until ready to serve.
• For the pecan pineapple topping: Add the pecans, cinnamon, salt and cayenne to a small skillet and cook over high heat until toasted, 2 to 3 minutes. Add the pineapple pieces and remove from the heat. Sprinkle the topping over the pies before serving.

SWEET POTATO-MARSHMALLOW MINI CUPCAKES

Steps:

• Make the sweet potato puree: Preheat the oven to 350 degrees F. Roast the sweet potatoes until very tender, about 1 hour. Let cool, peel, then puree in a food processor until smooth. Set aside 1 cup of the puree for the cupcakes and reserve the remaining puree for another use.
• Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line mini muffin tins with paper liners, and coat the liners and the top of the tin with cooking spray. Halve each marshmallow on the diagonal with kitchen shears; set aside.
• Whisk the flour, cinnamon, ginger, baking powder, baking soda, salt and cayenne together in a large bowl. Beat the butter, brown sugar and granulated sugar in another large bowl with an electric mixer on medium-high speed until light and creamy. Add the 1 cup of reserved sweet potato puree, and beat until incorporated (it's OK if the batter curdles). Beat the eggs in 1 at a time. Beat in the vanilla. Adjust the mixer speed to medium-low, and beat in the flour mixture in 3 additions, scraping down the side of the bowl as needed, until just incorporated.
• Divide the batter evenly among the cups of the prepared muffin tins. Bake until the tops spring back when pressed, 18 to 20 minutes, rotating the tins halfway through. Let the muffins cool in the tins for a few minutes, then transfer them to a rack. While the cupcakes are still warm, top each with a marshmallow half, cut-side down. Let the cupcakes cool completely. (They can be cooked and cooled a day ahead and stored at room temperature in an airtight container.)
• Preheat the broiler. Transfer half the cupcakes to an unlined baking sheet, and broil, rotating the sheet as needed, until the marshmallows are toasted and golden. Repeat with the remaining cupcakes. This can be done up to 2 hours before serving.

APPLE, BACON AND SWEET POTATO MINI CASSEROLES

Steps:

• Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
• In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
• Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
• Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.

MINI SWEET POTATO CASSEROLES

Steps:

• Preheat your oven to 400F. Prick the sweet potatoes a few times with a fork. Place them onto a lined baking sheet. Bake for 45-60 minutes, or until they're completely tender when pierced with a fork or knife. Reduce the oven heat to 350F.
• Wearing oven mitts, cut the hot sweet potatoes in half and scoop out the flesh into a medium sized mixing bowl. Add the butter, non-dairy milk, maple syrup, and cinnamon. Mash roughly with a fork. The sweet potatoes should be mashed, but they should still have a bit of texture-you're not aiming for totally smooth or uniform.
• Lightly oil or butter 2 or 3 small baking dishes. Transfer the mashed sweet potatoes to the dishes. Refrigerate for 1 hour.
• To make the topping, place the butter, flour, sugar, cinnamon, and salt, if needed, in a small bowl. Use your fingers to crumble it all up. You're aiming for pea-sized pieces of butter and for everything to be well incorporated. Add the nuts and mix again.
• Distribute the topping over the mashed potatoes in their little dishes. Transfer to the oven and bake for 25-30 minutes, or until the topping is golden brown. Serve.

SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
• Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
• Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
• To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
• Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
• In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
• Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
• Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
• Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
• Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
• Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
• Serve immediately.
• Enjoy!

MINI SWEET POTATO CASSEROLE

Steps:

• Place the sweet potato in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain; cool slightly and peel. Place in a bowl; mash. Stir in 1 tablespoon butter, raisins, orange zest, salt, cinnamon and nutmeg. , Transfer to a greased 1-1/2-cup baking dish. Toss coconut with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

SWEET POTATO CASSEROLE WITH MINI-MARSHMALLOWS AND PECAN

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with foil. Coat an 8-inch square baking dish with cooking spray.
• Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
• Meanwhile, place carrots in a large saucepan and add enough salted water to cover them by 2 inches; bring to a boil over high heat. Reduce heat to medium-low; simmer carrots until very tender, about 25 minutes. Drain; set aside.
• Melt butter in a small skillet over medium heat; cook, swirling pan occasionally, until golden brown, 5-6 minutes.
• Puree carrots, browned butter, and ginger in a food processor, scraping down sides of bowl with a spatula; transfer to a large bowl.
• Scoop flesh from potatoes into food processor; add milk and salt. Puree, scraping down sides of bowl with a spatula, until smooth; stir into carrot puree until blended.
• Spread sweet potato mixture in an even layer in prepared baking dish. Bake until hot, about 35 minutes. Sprinkle with marshmallows; bake until marshmallows are golden, about 10 minutes. Sprinkle evenly with pecans; serve.
• Serving size: 1/2 cup
• VARIATIONS For a modern riff on this old favourite, prepare the recipe as directed but instead of topping with marshmallows and pecans, try one the toppings below:
• SWEET POTATO CASSEROLE WITH PEPITA CRUMBLE Spray a small skillet with cooking spray; set over medium heat. Add 1/2 cup rolled oats, 1/4 cup pepitas, and 1 tsp ancho chile powder. Cook, stirring occasionally, until oats are golden and pepitas are toasted, about 6 minutes. Transfer to a small bowl and cool. Stir in 8 tsp brown sugar, 4 tsp olive oil, and 1/4 tsp salt. Sprinkle over casserole and bake until crisp, about 10 minutes. SmartPoints value (1/2 cup): 6
• SWEET POTATO CASSEROLE WITH ORANGE GREMOLATA Mix 2/3 cup chopped fresh flat-leaf parsley, 2 minced small garlic cloves, and 1 tsp grated orange zest in a small bowl. Sprinkle over casserole just before serving. SmartPoints value (1/2 cup): 4

SWEET POTATO CASSEROLE

Steps:

• Using a 5 to 6-quart heavy-bottomed saucepan set on medium-high, add the cubed sweet potato and water. Cover the saucepan and cook the sweet potato until fork tender.
• Drain the sweet potato and return to the saucepan.
• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set it aside.
• Add in the brown sugar, butter, vanilla, cinnamon and nutmeg. Use a potato masher and mash all the ingredients until smooth.
• Fold in ½ cup chopped pecans.
• Evenly spoon and spread the sweet potato mixture into the prepared baking dish.
• Evenly sprinkle the remaining 1 cup of chopped pecans and the mini marshmallows.
• Bake uncovered for 25 minutes. Serve while hot.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Preheat oven to 400°F. Line a sheet pan with foil.
• Pierce the potatoes all over with a fork.
• Bake for 30-50 minutes, depending, on the size of your sweet potatoes, or until the potatoes fork tender. You can tell if they're fork tender because the fork will easily go through the potatoes.
• Carefully cut the potatoes in half, and allow them to cool.
• Decrease the oven temperature to 350°F.
• In a medium bowl, whisk together the sugar, butter, milk, eggs, vanilla, salt, and cinnamon.
• Scoop the flesh of the potatoes, and add it into the bowl.
• Mash everything together.
• Spread the mixture into a medium (2 quart) casserole dish.
• Bake for 25-30 minutes until heated though.
• Top the potatoes with the mini marshmallows and return to the oven to bake for an additional 10 minutes, or until the marshmallows are golden brown.

CLASSIC MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender; about 20 minutes. Drain well and transfer to a large bowl.
• Preheat oven to 350F and spray a 3 to 4-quart baking or casserole dish or a 9×13-inch baking pan with cooking spray; set aside.
• To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Alternatively, if you prefer a coarser texture that's more chunky, you can use a potato masher.
• Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
• To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
• Add the brown sugar, flour, salt, and gently toss with a fork (or your fingers) until moist crumbs form.** (See Notes for Tips)
• Add the pecans and gently toss to incorporate.
• Evenly turn topping out over filling.
• If making ahead of time - stop now. Cover tightly with foil, and refrigerate for up to 24 hours. If you've made it ahead, allow the sweet potato casserole to sit out at room temp for 30 to 60 minutes. Don't put it straight into the oven from the fridge because the baking time will be altered.
• Bake the sweet potato casserole for about 40 to 45 minutes; start checking at 30 minutes. Bake until top is lightly golden browned, set on the edges, and mostly set in the center. Tip - Place baking dish on a sheet pan to catch any accidental overflow to save on cleanup later.
• Remove the casserole from the oven, evenly sprinkle with the marshmallows, and bake for 5 minutes more, or until the marshmallows are lightly golden browned. Tip -Keep a very watchful eye on the marshmallows since they are prone to burning. Set a timer so you don't accidentally forget about it.
• Serve immediately. Extra will keep airtight for up to 1 week in the fridge and up to 4 months in the freezer.***(See Notes)

MINI SWEET POTATO CASSEROLE

Steps:

• Place the sweet potato in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender; drain. When cool enough to handle, peel sweet potato and place in a bowl; mash. Stir in 1 tablespoon butter, raisins, orange peel, salt, cinnamon and nutmeg. Transfer to a greased 1-1/2-cup baking dish. Toss coconut with remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.