Individual Size Sweet Potato Casserole

Sweet Potato Casserole is one of the BEST Thanksgiving Side Dishes! It’s even better in Individual sizes, so you won’t have to share!

Sweet Potato Casserole is a MUST have at any Thanksgiving or Christmas feast. I’m always in charge of the sweet potato casserole, and I like it that way because it’s easy and for the most part, I know what I’m doing. One year, you would have never guessed, though…

So, I made the inside of the casserole and realized I had used brown sugar instead of white sugar. Well, I guess the casserole was going to be EXTRA sweet that year. No biggie, right? Well, after I got it all made and was about to put it in the oven, my dad bumped it off the counter and it shattered. No sweet potato casserole, that year…or so you would think! 

Everyone was pretty bummed, myself included. We asked everyone if they were okay without sweet potato casserole that year and it was a resounding NO! Thanksgiving just isn’t the same without it. Luckily we had enough sweet potatoes, so I made another one and this time, I used the right sugar for the filling. And that’s how I saved Thanksgiving 2011 or whatever year that was.

This year, I’m shaking things up and making individual dishes for everyone in these cute Ramekins I got at World Market. I’m including a recipe for 4 ramekins, but I will be making 8 for 7 people. My kids eat 1/2 each and we want a couple for left-overs.

Print Recipe

Sweet Potato Casserole

Servings: 8

Author: Erin @ Printable Crush

Ingredients

For the Filling

• 4 medium sweet potatoes baked
• 1/2 c butter melted
• 1/3 c milk
• 2 eggs
• 1/2 tsp vanilla
• 1 tsp ground cinnamon

For the topping

• 1 c brown sugar
• 1/2 c flour
• 1/3 c butter softened
• 1 c chopped pecans

Instructions

• Preheat oven to 350 degrees.
• Combine the sweet potatoes, 1/2 c. melted butter, milk, eggs, cinnamon and sugar in a large bowl. Make sure there are no lumps in the sweet potatoes, then transfer to the buttered ramekins.
• In a medium bowl, add brown sugar, flour and softened butter.
• Cut flour and sugar into butter until it's well combined, then stir in the chopped pecans.
• Top sweet potato filling with pecan crumble mixture.
• Bake for 25-35 minutes or until golden brown and inside is hot.

I HIGHLY recommend baking the potatoes the day before. You can boil them, but the casserole will be more watery if you do that. Baking them makes the texture thick and delicious.

Check out these 10 other amazing Thanksgiving Side Dishes and Desserts from these Creative Foodies:

Roasted Sweet Potatoes with Squash and Apples from Happiness is Homemade | Thanksgiving Stuffing Cups from Play Party Plan | Individual Sweet Potatoes from Printable Crush | Cranberry Dip from Mom Endeavors | Easy Crock Pot Fried Apples from A Night Owl Blog | Honey Glazed Brussels Sprouts from Spaceships and Laserbeams | Coconut Curry Pumpkin Soup from Ashlee Marie | Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking | Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room |  Caramel Apple Crisp from Two-Twenty-One | Pumpkin Cinnamon Rolls from See Vanessa Craft 

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