Dessert
Mini Sweet Potato Casseroles
1 hPour 8Nutri-Score D€€
D
1 h
1 hMini Sweet Potato Casseroles
recette de
Nellie ✨ NYC Digital Literacy
@bklynactivemama
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sweet potatoes (peeled and sliced)Fruits et légumes3 morceaux
unsalted butter (softened, for the sweet potato mixture)Produits laitiers113 g
white granulated sugarÉpicerie200 g
nutmeg (ground)Épices15 g
eggs (beaten)Produits laitiers2 morceaux- vanilla extractÉpicerie5 ml
- brown sugar (for the topping)Épicerie200 g
- all purpose flourÉpicerie60 g
pecans (chopped)Fruits à coque et graines110 g- unsalted butter (softened, for the topping)Produits laitiers113 g
- mini marshmallowsÉpicerie100 g
par portion
Nutrition
294kcal
- Glucides
- 41 g
- Protéines
- 3 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Four
Saladier ×2
Ramequin ×8- Presse-purée
Casserole
pas à pas
Préparation
- Étape 1
Cook the sweet potatoes
- Peel and slice the sweet potatoes.
- Boil them in a saucepan of water until fork tender, then drain.
- Étape 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.
- Étape 3
Make the topping
- Mix the brown sugar, flour, chopped pecans and softened butter until crumbly.
- Étape 4
Fill the ramekins
- Spoon the sweet potato mixture into the ramekins.
- Scatter the pecan topping over each one.
- Étape 5
Bake
- Bake at 180 °C until the topping is golden and set.
- Étape 6
Add the marshmallows
- Top each mini casserole with mini marshmallows.
- Return to the oven or broil briefly until golden and gooey, then serve.