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Mini Sweet Potato Casserole

Total Time

Prep: 35 min. Bake: 25 min.

Makes

2 servings

"Orange peel, cinnamon and coconut season this delightfully different potato dish," says field editor Bob Breno of Strongsville, Ohio. "Since it's tasty and nutritious, it's one of my favorite holiday recipes for two."

Ingredients

  • 1 medium sweet potato
  • 2 tablespoons butter, melted, divided
  • 1 tablespoon raisins
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 2 tablespoons sweetened shredded coconut

Directions

  1. Place the sweet potato in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain; cool slightly and peel. Place in a bowl; mash. Stir in 1 tablespoon butter, raisins, orange zest, salt, cinnamon and nutmeg.
  2. Transfer to a greased 1-1/2-cup baking dish. Toss coconut with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts

1/2 cup: 203 calories, 14g fat (9g saturated fat), 31mg cholesterol, 285mg sodium, 20g carbohydrate (11g sugars, 2g fiber), 1g protein.

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