Sweet Potato Casserole Cups
These individual sweet potato casserole cups have creamy, warmly spiced centers and a buttery pecan topping. They bake neatly in a muffin pan for an easy holiday side dish or cozy weeknight accompaniment.
Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Oven
Ingredients
- 2 cups mashed sweet potato
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 egg
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon kosher salt
- 0.5 cup pecans
Cooking instructions
- Heat the oven to 350°F. Grease 6 cups of a standard muffin pan. (about 5 min) — 350°F
- Melt the butter. In a bowl, stir together the mashed sweet potato, melted butter, brown sugar, egg, cinnamon, and salt until smooth. (about 5 min)
- Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full. Top with the pecans, pressing them gently into the surface. (about 3 min)
- Bake until the centers are set and the edges are lightly browned, 20 to 25 minutes. Let the cups cool in the pan for 5 minutes before serving. (about 25 min) — 350°F