Description
These Sweet Potato Casserole Cups are a clever twist on the holiday classic, offering individual portions that ensure perfectly crispy edges and tender, caramelized centers every time. By baking the mashed sweet potatoes in a muffin tin with aromatic cinnamon, maple syrup, and fresh herbs, you create a sophisticated and easy-to-serve side dish. They are visually stunning for any gathering and eliminate the mess of scooping from a large dish, while providing a comforting balance of savory and sweet flavors that pair beautifully with any festive meal.
Ingredients
3 large sweet potatoes, peeled and diced small
3 tbsp butter, melted
1/4 cup pure maple syrup
2 cloves garlic, minced
1 tsp ground cinnamon
1 tbsp fresh thyme or rosemary, finely chopped
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C) and grease a standard 12-cup muffin tin thoroughly.
Steam or boil the cubed sweet potatoes for 10 minutes until fork-tender.
Drain the potatoes well and let them cool in a large mixing bowl for 5 minutes.
Mash the potatoes lightly with a fork, keeping a rustic texture.
Fold in the melted butter, maple syrup, minced garlic, cinnamon, half of the herbs, and salt and pepper.
Divide the mixture evenly into the 12 muffin cups and press down gently.
Bake for 20 minutes until the edges are golden brown and caramelized.
Remove from the oven, garnish with remaining herbs, and serve warm.
Notes
Ensure you grease the muffin tin well or use parchment liners to prevent sticking. You can substitute the butter with a vegan margarine if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 115
- Sugar: 8g
- Sodium: 65mg
- Fat: 3.5g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1.5g
- Cholesterol: 8mg