Mini Sweet Potato Casserole

Try a mini sweet potato casserole for dessert! I have added coconut and candied ginger for a new twist to an old favorite. This recipe makes a great fall or even Thanksgiving celebration dessert! Makes 4 small ramekins.

Ingredients:

  • 2 cups mashed cooked sweet potatoes (about 1 1/2 pounds)
  • 1/3 cup firmly packed brown sugar
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon candy ginger

Topping

  • 1/3 cup flour
  • 1 tablespoon chilled Smart or Earth Balance (depending on your preference) or butter
  • 1/3 cup brown sugar
  • 1/4 cup chopped pecans
  • 2 tablespoon shredded coconut

Directions:

  1. Combine the first six ingredients in bowl and stir well.
  2. Spoon sweet potato mixture into 4 small white, ramekins that have been greased.
  3. For topping, combine brown sugar and margarine in a bowl and cut margarine in with pastry blender under mixture resembles coarse cornmeal.
  4. Stir in the pecans and coconut and sprinkle over sweet potatoes.
  5. Bake at 350 degrees for 30 minutes.
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