Ingredients for Mini Sweet Potato Casserole
- 1 medium sweet potato (about 8 ounces)
- 2 tablespoons (28 grams) margarine
- 1/4 cup (30 grams) raisins
- 1 teaspoon finely grated orange zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup (15 grams) flaked coconut
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How to Make Mini Sweet Potato Casserole
- Peel and chop 1 medium sweet potato (about 8 ounces) into 1-inch pieces.
- Place the chopped sweet potato in a medium saucepan.
- Cover with water and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 30-40 minutes, or until the sweet potato is easily pierced with a fork.
- Drain the sweet potatoes thoroughly.
- Let the sweet potatoes cool slightly, then mash them in a medium bowl.
- 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.
- Grease a 1 1/2-cup baking dish.
- Transfer the sweet potato mixture to the prepared baking dish.
- In a small bowl, toss 1/4 cup (15 grams) shredded coconut with 1 tablespoon (14 grams) of butter until evenly coated.
- Sprinkle the coconut mixture evenly over the top of the sweet potato casserole.
- 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