Mini Sweet Potato Casseroles 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 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.

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.

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 bowl; mash.
• Stir in 1 Tbsp 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 for 25 to 30 minutes or until golden brown.