Postre
Mini Sweet Potato Casseroles
1 hPara 8Nutri-Score D€€
D
1 h
1 hMini Sweet Potato Casseroles
receta de
Nellie ✨ NYC Digital Literacy
@bklynactivemama
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
sweet potatoes (peeled and sliced)Frutas y verduras3 piezas
unsalted butter (softened, for the sweet potato mixture)Lácteos113 g
white granulated sugarDespensa200 g
nutmeg (ground)Especias15 g
eggs (beaten)Lácteos2 piezas- vanilla extractDespensa5 ml
- brown sugar (for the topping)Despensa200 g
- all purpose flourDespensa60 g
pecans (chopped)Frutos secos y semillas110 g- unsalted butter (softened, for the topping)Lácteos113 g
- mini marshmallowsDespensa100 g
por ración
Nutrición
294kcal
- Carbohidratos
- 41 g
- Proteínas
- 3 g
- Grasas
- 13 g
lo que usará
Utensilios
Horno
Bol ×2
Ramequín ×8- Prensapatatas
Cazo
paso a paso
Preparación
- Paso 1
Cook the sweet potatoes
- Peel and slice the sweet potatoes.
- Boil them in a saucepan of water until fork tender, then drain.
- Paso 2
Mash and season the sweet potatoes
- Mash the drained sweet potatoes until smooth.
- Stir in the butter, white sugar, nutmeg, eggs and vanilla extract until fully combined.
- Paso 3
Make the topping
- Mix the brown sugar, flour, chopped pecans and softened butter until crumbly.
- Paso 4
Fill the ramekins
- Spoon the sweet potato mixture into the ramekins.
- Scatter the pecan topping over each one.
- Paso 5
Bake
- Bake at 180 °C until the topping is golden and set.
- Paso 6
Add the marshmallows
- Top each mini casserole with mini marshmallows.
- Return to the oven or broil briefly until golden and gooey, then serve.