RecipeSingle-Serve Sweet Potato Casseroles

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 1 g
  • Total Fat: 2.5 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 2 g
  • Total Sugar: 5 g
    • Natural Sugar: 3 g
    • Added Sugar: 2 g
  • Sodium: 95 mg

Say hello to a festive side everyone can root for. This simple spin on the famed holiday dish transforms the casserole into perfect single-serve portions. And as you probably know, sweet potatoes are a sweet deal in the nutrition world— you get fiber, potassium, vitamins A and C, and a flock of antioxidants… all while enjoying a soft and creamy orange-hued starch. They’re just too irresistible not to love.


  • Recipe notes:

• Be sure to scrub your sweet potatoes to remove any residual dirt and grit so you can enjoy the yummy and fiber-filled skins once they’re cooked.

• Poke a few holes in your sweet potatoes before cooking to allow built-up steam to escape when they’re in the oven (otherwise, rumor has it your potato could explode 😉 )

• I like to mist my potatoes with olive oil spray before cooking them so the skins become extra tasty and a bit crispier. Alternatively, you can easily rub on some oil using your hands, too.

• Parchment paper is one of my BFFs in the kitchen. Here, I lined my sheet with parchment for easier cleanup; as your potatoes cook, you’ll notice some of the juice may ooze onto the baking sheet and the paper helps to make cleanup a snap.

• For some heart-healthy crunch, you can sprinkle on toasted, chopped pecans right before serving.

• Easy to scale up or down depending on your crowd size. I like to make a big batch! 

2 options to make ahead:

• I suggest roasting the sweet potatoes in advance. Then slicing them and fluffing the flesh with butter, cinnamon and salt. (It’s best to blend the butter and seasonings when the flesh is warm.) Carefully cover them and stash in the fridge until you’re ready to serve. For best results, do not leave in the fridge for more than one day. When you’re ready to serve, remove from fridge and let them settle on the counter to room temperature. Top each potato half with mini marshmallows and bake in a 400 degree oven for about 5 mins to warm the potato and melt the marshmallows. Keep an eye on the marshmallows so they don’t burn. Remove from oven, add a light sprinkling of cinnamon over the tops and enjoy!

• You can also make the full recipe in advance (melty marshmallows and all); simply let them slightly cool, then carefully cover and stash in the fridge for up to one day. Right before serving, add to a baking sheet and re-heat in a 400 degree oven for about 5 to 8 mins to warm the potatoes and re-melt the marshmallow-y tops… watching to make sure the marshmallows don’t burn. *The microwave works great for reheating, too. Place finished sweet potato casseroles on a microwave-safe plate and microwave for one minute. Check the temperature of your spuds, and continue to microwave in 30-seconds increments until they’re warmed through and the marshmallow topping is soft and melty to touch. I’ve used the microwave method for my leftovers (straight from the fridge) and they’re perfectly delicious

  • Prep time
  • Total Time
This recipe makes 2 servings
  • • 1 medium sweet potato
  • • 2 teaspoons butter, at room temperature
  • • ⅛ teaspoon ground cinnamon
  • • ⅛ teaspoon kosher salt 
  • • 2-4 Tbsp mini marshmallows

    Preheat oven to 400˚F. Line a small baking sheet with parchment paper and set aside.

    Scrub the potato clean and pat dry. Prick potato a few times all around with a fork or knife. Mist all sides with olive oil spray and place on the prepared baking sheet. Bake for 45 to 60 minutes, depending on the size. You’ll know when they’re ready when they’re soft to touch (use a mitt and gently squeeze) or when a knife glides easily through the largest portion.

    Once the potato is finished cooking, remove pan from oven and let them slightly cool on the counter.

    Slice sweet potato in half lengthwise. Then, using a fork, scrape and fluff some of the insides, being careful to leave the outside skin intact. Add a teaspoon of soft butter along with a light sprinkling of salt and cinnamon to each potato half and continue to carefully mix and mash the flesh until combined. Top each potato half with mini marshmallows (gently press them into the potato flesh to set) and place the pan back in the oven for about 5 minutes, or until the marshmallows are slightly browned and softened. Keep an eye on it so the marshmallows don’t burn.

    *Note: To make ahead, follow the directions for roasting your sweet potatoes and let them completely cool on the counter. Then slice in half lengthwise, wrap each one individually and then secure in a sealed container or freezer bag and place in fridge for up to 3 days or in freezer for up to 4 months.  When you’re ready to enjoy, defrost the desired amount and follow my directions for fluffing and flavoring the inside flesh, along with adding the marshmallow topping and heating.

    Nutrition for 1 serving (½ sweet potato with marshmallow topping).

    Want more sweet potato? Try this Sweet Potato Casserole!