Individual Sweet Potato Casseroles

Family favorite individual sweet potato casseroles. Creamy sweet potatoes with a delicious streusel topping.

Individual Sweet Potato Casseroles

I’ve already made it twice this Thanksgiving season!

I remember on our first Thanksgiving as a newly married couple away from our families, my husband called his mom for the recipe she always used to make at the holidays.

That’s his handwriting below and as you can see, the recipe card has grown worn and warmed bellies for a lot of years.

Year after year I’ve added a few notes as I tweak it a bit, and put a few more food splatters appear my favorite recipe card!

Crumble Topping

We like our sweet potato casserole with the crumbly sweet topping, which makes it taste like a dessert!

Doesn’t it always seem like you never get quite enough of the crumble when you plate up a serving from the casserole dish?

I want a bite of crumble with every forkful! Well, this year I decided to personalize the casserole with individual servings using ramekins.

I can make each dish “to order”, leaving out the nuts for my son (sister is rolling her eyes).

If someone likes the traditional marshmallows on top, those can be added easily.

Can you tell which serving is sans nuts? Hint: it’s one of the green ramekins.

What about now?? Yep, the one up front!

Everyone liked the idea of having their own casserole. It didn’t take up room on an already full plate and each bite was full of scrumptious crumble!

Individual Sweet Potato Casseroles

Individual Sweet Potato Casserole! Everyone liked the idea of having their own casserole. It didn’t take up room on an already full plate and each bite is full of scrumptious crumble!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: casserole, holiday, side dish, sweet potatoes, Thanksgiving

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 -8 Servings

Calories: 751kcal

Author: Sandra Shaffer

Ingredients

• 3 cups cooked mashed sweet potatoes – for canned use approximately 3 – 16 oz cans (drained and rinsed); if fresh, use about 5 medium sized potatoes.
• 1/4 – 1/2 cup sugar
• 4 Tablespoons butter
• 2 eggs beaten
• 1 teaspoon vanilla
• 1/3 cup milk

TOPPING

• I doubled this so I could have leftovers to make it again
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/3 cup butter at room temperature
• 1 cup chopped walnuts

Instructions

• Preheat oven to 350 degrees.
• Mix all the sweet potatoes, sugar, butter, eggs, vanilla and milk together using an electric mixer. Put into a 9″ x 13″ casserole or ramekin dishes
• Mix topping together, and sprinkle on top of filling. Bake for 25 minutes

Notes

I used 6 ramekins, but have also stretched the recipe to 8 filling each dish up with 3/4-1 cup of sweet potato filling.

Nutrition

Serving: 1g | Calories: 751kcal | Carbohydrates: 89g | Protein: 12g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 283mg | Fiber: 7g | Sugar: 38g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.