Mini Sweet Potato Casserole Recipe

This cozy, comforting Mini Sweet Potato Casserole is perfect for a romantic dinner or a small holiday gathering! Infused with warm spices like cinnamon and nutmeg, and studded with sweet raisins and zesty orange peel, this recipe is surprisingly delightful, even for sweet potato skeptics. Get ready for your home to fill with the irresistible aroma of baked sweet potatoes and toasted coconut – pure holiday magic in a small dish! Easily double or triple the recipe for a larger crowd.

Prep Time 15 mins
Cook Time 70 mins
Calories 195.3 kcal
Protein 2g
Rating 4.0 (2 Reviews)
Mini Sweet Potato Casserole 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Sweet Potato Casserole

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How to Make Mini Sweet Potato Casserole

  1. Peel and chop 1 medium sweet potato (about 8 ounces) into 1-inch pieces.
  2. Place the chopped sweet potato in a medium saucepan.
  3. Cover with water and bring to a boil over high heat.
  4. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the sweet potato is easily pierced with a fork.
  5. Drain the sweet potatoes thoroughly.
  6. Let the sweet potatoes cool slightly, then mash them in a medium bowl.
  7. Stir in 1 tablespoon (14 grams) of butter, 1/4 cup (30 grams) raisins, 1 teaspoon finely grated orange peel, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg.
  8. Grease a 1 1/2-cup baking dish.
  9. Transfer the sweet potato mixture to the prepared baking dish.
  10. In a small bowl, toss 1/4 cup (15 grams) shredded coconut with 1 tablespoon (14 grams) of butter until evenly coated.
  11. Sprinkle the coconut mixture evenly over the top of the sweet potato casserole.
  12. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown and heated through.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

30g

Fat

16g

Carbs

6g