The sweet potato casserole holds a cherished place on the holiday table, but serving a crowd-sized dish can sometimes present challenges in portion control and presentation. The individual sweet potato pecan casserole cup offers a sophisticated, bite-sized solution, transforming the classic comfort side into an elegant, portion-perfect treat. These individual cups boast the same creamy, spiced sweet potato filling and crunchy pecan streusel topping we love, but their compact structure ensures a crisp crust and a perfect balance of texture in every single bite, making them ideal for festive gatherings where convenience and visual appeal are paramount.
Ingredients
I. For the Sweet Potato Filling
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3 cups cooked and mashed sweet potatoes (approx. 3 large sweet potatoes, peeled, boiled, or baked)
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½ cup packed light brown sugar
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½ cup evaporated milk or half-and-half
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¼ cup unsalted butter, melted
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1 large egg, lightly beaten
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1 teaspoon pure vanilla extract
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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Pinch of fine sea salt
II. For the Crust
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2 ready-to-use refrigerated pie crusts (or 12 pre-made phyllo or mini-pie shells)
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Non-stick cooking spray
III. For the Pecan Streusel Topping
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½ cup chopped pecans
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⅓ cup all-purpose flour
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¼ cup packed light brown sugar
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3 Tablespoons unsalted butter, cold and diced
Step-by-Step Instructions
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Prepare the Sweet Potatoes: Peel and cube the sweet potatoes, then boil or steam them until fork-tender (about 15-20 minutes). Drain well and let cool slightly. Mash or beat with an electric mixer until smooth. Measure out 3 cups for the filling.
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Preheat and Prepare Crusts: Preheat your oven to 375°F (190°C). Lightly spray a standard 12-cup muffin tin with non-stick spray. Unroll the refrigerated pie crusts. Using a round cookie cutter or a glass rim slightly larger than the muffin cup diameter, cut out 12 circles. Gently press one circle into the bottom and up the sides of each muffin cup, forming a shell. Prick the bottom of the crusts a few times with a fork and pre-bake for 8-10 minutes to set the shape.
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Mix the Filling: In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, nutmeg, and salt. Use a hand mixer or wooden spoon to beat the mixture until it is smooth and well combined.
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Form the Topping: In a separate small bowl, whisk together the flour and brown sugar for the streusel. Cut in the cold diced butter using a fork, pastry blender, or your fingertips until the mixture resembles coarse, pea-sized crumbs. Stir in the chopped pecans.
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Assemble and Bake: Spoon the sweet potato filling evenly into the pre-baked crusts, filling each cup almost to the rim. Sprinkle a generous amount of the pecan streusel topping over the surface of each cup.
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Final Bake: Return the muffin tin to the oven and bake for an additional 25-30 minutes, or until the filling is set (it should not jiggle in the center) and the topping is deeply golden brown and crunchy.
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Cool and Serve: Let the casserole cups cool in the muffin tin for 10-15 minutes before carefully lifting and removing them with a small offset spatula or butter knife. Serve warm.
Mastering the Filling: Achieving the Perfect Texture and Flavor
The quality of the sweet potato filling dictates the success of the entire dish. Unlike simple mashed potatoes, a good sweet potato casserole filling should be rich, creamy, and slightly fluffy—almost soufflé-like. This texture is achieved through careful preparation of the potatoes and the judicious use of binding ingredients.
Begin with the potatoes themselves. While baking sweet potatoes concentrates their flavor and natural sweetness, boiling or steaming is generally preferred for a quicker, lighter mash. If boiling, ensure the potatoes are peeled and cubed prior to cooking to reduce time and ensure even tenderness. Once cooked, thorough draining is critical; excess water will result in a watery filling. Using an electric hand mixer after draining helps introduce air, creating a much fluffier texture than a simple potato masher, which is essential for a high-quality casserole.
The inclusion of eggs and dairy is the second key to the filling’s texture. The beaten egg acts as a binder and leavening agent, giving the filling its slight lift and structure upon baking. Half-and-half or evaporated milk contributes to the signature creaminess. For depth of flavor, the combination of brown sugar, vanilla extract, cinnamon, and nutmeg creates the quintessential warmth associated with holiday dishes. A subtle, yet important, pro tip is to include a small pinch of salt, which doesn’t make the dish savory, but rather brightens and balances the intense sweetness of the potatoes and sugar.
The Great Topping Debate: Pecan Streusel vs. Marshmallow Delight
Sweet potato casserole is famous for sparking a friendly but fierce debate: streusel or marshmallows? For a festive side like the casserole cups, the choice of topping is pivotal to both the flavor profile and the final presentation.
The Pecan Streusel Topping, as featured in this recipe, offers a sophisticated, crunchy contrast to the creamy filling. This topping is highly desired in “casserole cups” as it holds its structure well during baking and provides a satisfying, buttery texture that mimics a pecan pie. To achieve the best streusel, the butter must be cold and cut into the flour and sugar mixture until the ingredients form coarse crumbs. This technique prevents the butter from melting too quickly in the oven, ensuring the final product is a crumbly, golden-brown crust rather than a chewy film. Using finely chopped pecans distributes the nuttiness evenly across the small surface area of the cup.
Alternatively, the Marshmallow Topping provides the traditional, gooey, caramelized sweetness. If opting for marshmallows, fill the cups with the sweet potato mixture and bake for about 15 minutes first. Then, remove the cups, quickly cover the top of the filling with a layer of miniature marshmallows (or a mix of marshmallows and pecans), and return them to the oven for the final 5–10 minutes, or until the marshmallows are puffy and toasted to a golden hue. This method requires careful monitoring to prevent the marshmallows from burning. For a luxurious twist, some recipes recommend creating candied pecans to mix into the marshmallows, adding a layer of caramelized crunch beneath the fluff.
Effortless Entertaining: Serving, Make-Ahead, and Freezing Tips
The individual cup format is a strategic choice for effortless holiday entertaining, dramatically simplifying both serving and preparation logistics.
Make-Ahead Mastery: Stress-free holiday cooking depends on preparation, and these casserole cups are excellent make-ahead candidates. You can prepare the sweet potato filling up to two days in advance. Store the filling covered in the refrigerator. Critically, prepare the pecan streusel topping separately and store it in an airtight container in the refrigerator as well. On the day of serving, assemble the cups and sprinkle the topping on just before the final bake. If baking the cups directly from the refrigerator, allow them to sit out for about 30 minutes to come closer to room temperature, and plan to add an extra 5–10 minutes to the total baking time.
Freezing for Longevity: For maximum convenience, these cups can be frozen unbaked. Prepare and assemble the crust and filling fully in the muffin tin, but do not add the topping. Wrap the muffin tin tightly with a double layer of aluminum foil and freeze for up to three months. When ready to bake, thaw the cups overnight in the refrigerator. Sprinkle the fresh streusel topping on top and bake as directed, adding 10-15 minutes to the baking time to compensate for the cold start.
Serving Excellence: The primary advantage of the cup format is the clean portioning—no messy scooping from a large casserole dish. Serve them directly from the oven on a platter. For an elegant touch, garnish the warm cups with a sprinkle of flaky sea salt or a small sprig of fresh thyme or rosemary before presenting them alongside the main courses.
Beyond the Classic: Creative Variations for Your Christmas Table
Once you have mastered the classic sweet potato pecan casserole cup, there are numerous ways to customize the recipe, making it a truly signature dish for your holiday repertoire.
Spice and Flavor Enhancements: Deepen the flavor of the filling by adding warm spices beyond cinnamon and nutmeg. Incorporate a pinch of ground ginger, allspice, or cardamom. For a complex, richer flavor, a tablespoon of dark molasses or maple syrup can replace a portion of the brown sugar. Some recipes call for a splash of liquor, such as bourbon or dark rum, which can be folded into the filling mixture for an adult, sophisticated depth.
Crust and Structure Swaps: While the refrigerated pie crust provides a sturdy, buttery base, alternative shells can dramatically change the texture:
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Phyllo Cups: Using pre-made phyllo shells offers a light, ultra-crispy base that is quick and simple.
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Wonton Wrappers: Wonton wrappers pressed into the muffin tin and lightly brushed with butter bake into a flaky, delicate shell.
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Crustless Option: For a gluten-free or low-carb approach, omit the crust entirely and simply fill the oiled muffin cups directly with the sweet potato mixture.
A Dessert Transformation: With the abundance of sugar, butter, and pecans, these cups are easily elevated from a side dish to a true dessert.
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Pecan Pie Cups: Double the streusel topping mixture, pressing some of it into the bottom of the cup before adding the filling, creating a proper pecan crust.
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A La Mode: Serve the warm cups with a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream and a dusting of cinnamon sugar.
By embracing the individual format and exploring these simple variations, the Christmas Sweet Potato Pecan Casserole Cup is ensured to be a crowd-pleasing, memorable element of your holiday feast.
