Recipe: Individual Sweet Potato Casseroles with Cranberry Pecan Granola and Marshmallow Topping

Mini Thanksgiving sweet potato casseroles with marshmallow and granola

This is a simple spin on the traditional dish that has long been part of my family’s Thanksgiving dinner. Individual soufflé cups are filled with a sweet potato whip, and topped with pecan pieces, marshmallows and my winter seasonal Cranberry Pecan Granola. By preparing individual portions, even the last person in line for the Thanksgiving buffet gets their fair share of the sweet, crunchy topping!


Individual Sweet Potato Casseroles with Cranberry Pecan Granola and Marshmallow Topping
Makes 12 servings

Sweet Potato Whip
(Adapted from Food & Wine)

4 medium sweet potatoes
1 c. heavy cream or vegan equivalent
4 T. unsalted butter, dairy or non-dairy
2 t. vanilla extract
2 T. brown sugar
¼ c. rum (optional)
Salt and pepper to taste

1. Bring a pot of water to boil
2. Peel and cube potatoes
3. Boil cubed potatoes for 10-15 minutes, until they are soft when pierced with a fork
4. Drain potatoes and place in food processor
5. Add cream, butter, vanilla, brown sugar, rum, salt and pepper
6. Blend until smooth

½ c. pecan pieces
1 c. Dandies Vegan Marshmallows
1 c. Michele’s Cranberry Pecan Granola

1. Place soufflé cups on a cookie sheet for easy transfer in and out of oven
2. Fill each soufflé cup with the sweet potato whip, nearly to the top
3. Sprinkle a generous portion of pecans, marshmallows and granola on top of each
4. Place under broiler for 5 minutes, or until marshmallows are golden brown

Enjoy! Michele

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