Here’s a simple dessert made from leftover Thanksgiving mashed sweet potatoes. These mini casseroles are a perfect little sweet treat with a crunchy pecan and pumpkin seed topping. Since the sweet potato mash is already done, this will be ready in a flash!
I used two warming winter spices, cinnamon and ground ginger as well as homemade vanilla sugar (feel free to substitute brown sugar for the vanilla sugar). This dessert is wonderfully simplistic but is packed with flavor, perfect this time of year.
Sweet Potato Mini Casseroles Recipe
about 2 cups leftover sweet potato mash
1 small egg, scrambled
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 tablespoons vanilla sugar
1/4 cup pecans
1/8 cup pumpkin seeds
4 teaspoons coconut butter (1 tsp. on top of each ramekin)
Preheat the oven to 350°F.
Mix in the scrambled egg, 1 teaspoon cinnamon, ginger and 1 tablespoon sugar into your leftover sweet potato mash. Spoon the sweet potato mixture in ramekins (I used 4). Sprinkle pecans and pumpkin seeds over the sweet potatoes. Then top with the rest of the sugar and a teaspoon each of coconut oil. Bake until the edges brown, about 35-40 minutes.
Total Time: 45 minutes
Yield: 4 servings
[if you enjoyed this post, please consider signing up for my newsletter to receive the latest recipes]