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Mini Sweet Potato Casserole Cups with Marshmallows

Mini sweet potato casserole cups with marshmallows are baked in a muffin pan until the centers are set, then topped with marshmallows until puffed and lightly golden. They bring the sweet, smooth flavor of sweet potato casserole to individual portions.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato cups
  • 2.5 lb sweet potatoes peeled and cut into 1-inch cubes
  • 10 cup water cold
  • 1 nonstick cooking spray for coating
  • 4 tbsp unsalted butter melted
  • 0.33 cup light brown sugar packed
  • 0.25 cup whole milk
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the topping
  • 2 cup mini marshmallows

Equipment

  • 1 12-cup standard muffin pan

Method
 

Make the sweet potato cups
  1. Preheat the oven to 375°F.
  2. Generously coat the wells of a 12-cup standard muffin pan with nonstick cooking spray.
  3. Place the sweet potatoes and cold water in a 6-quart saucepan.
  4. Bring the water to a boil over high heat and cook for 12–15 minutes, until the potatoes are very tender.
  5. Drain the potatoes well.
  6. Mash the sweet potatoes until smooth.
  7. Stir in the melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt until combined.
  8. Divide the mixture among the muffin wells, using about 1/3 cup per well.
  9. Bake for 20–25 minutes, until the centers are set and reach 160°F.
Top and finish baking
  1. Sprinkle the mini marshmallows evenly over the cups.
  2. Bake for 3–5 minutes, until puffed and lightly golden.
  3. Cool in the pan for 10 minutes.
  4. Loosen the edges with a thin spatula and remove the cups.

Notes

For smooth cups, mash the sweet potatoes thoroughly before adding the other ingredients. Refrigerate leftovers in an airtight container for 3–4 days; freeze without the marshmallow topping for up to 2 months. For a dairy-free variation, use an unsweetened dairy-free milk and a suitable butter alternative.