Every year around mid-November, I get this familiar feeling. The air gets crisp, the grocery stores start stocking up on marshmallows, and I start craving sweet potato casserole. But here’s the thing. I don’t always have a big family crowd to cook for. That’s exactly why I started making these Mini Sweet Potato Casseroles for Small Gatherings. The first time I made them was during a quiet Thanksgiving with just my sister and me. We ended up eating them right out of the ramekins, cozy on the couch, no fancy table setting, just good food and great laughs. Ever since then, these little casseroles have been a non-negotiable part of my holiday menu.
Why You’ll Love These Mini Casseroles
These mini casseroles are made for intimate holiday moments. Think Friendsgiving for four, a solo cozy night in, or a simple two-person celebration. They’re creamy, warmly spiced, and just the right amount of indulgent. Each one comes topped with a golden marshmallow crown and a buttery brown sugar crunch that melts perfectly into the sweet potato base. Plus, no one’s fighting over the crispy topping. It’s all yours!
If you’re into small-batch, big-flavor sides, you’re going to love this one.
Ingredients:
(Makes 4 mini casseroles)
- 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1/4 cup milk or half-and-half
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup mini marshmallows
- 1/4 cup chopped pecans (optional)
For the topping:
- 2 tbsp brown sugar
- 1 tbsp flour
- 1 tbsp butter, melted
- Pinch of salt
Instructions:
- Cook the sweet potatoes:
Boil the cubed sweet potatoes in salted water until fork-tender, about 15 minutes. Drain and mash in a large bowl until smooth. - Mix the base:
Add butter, maple syrup, brown sugar, milk, cinnamon, nutmeg, vanilla, and salt. Mix until creamy and fully combined. - Preheat oven to 375°F.
Lightly grease four ramekins and evenly spoon the sweet potato mixture into each. - Make the crumble topping:
In a small bowl, mix brown sugar, flour, melted butter, and a pinch of salt. Sprinkle a little over each ramekin. - Top with marshmallows and nuts (if using):
Add a small handful of mini marshmallows and a few pecans on each. - Bake for 12–15 minutes or until the tops are golden brown and the marshmallows are slightly toasted.
- Cool for 5 minutes before serving. They’ll be hot, gooey, and totally irresistible.
Bonus Tip from Shaym:
If you love the combo of savory-sweet holiday dishes, try these air fryer sweet potatoes as a crispy side dish or these high-protein casseroles for weekday prep after the holidays.
These Mini Sweet Potato Casseroles for Small Gatherings are perfect for Thanksgiving, but they work great as a winter comfort side too. Make them once, and I promise they’ll become a tiny tradition all on their own.