We love sweet potato casserole. Making it bite-sized is just right to serve as an appetizer.
Sweet potato casserole is a tradition at American Thanksgiving. Because of that, we were a little bit reluctant to mess around with it or change it too drastically (you can see our nice and normal, deliciously classic version over here).
It didn’t seem like a big deal to make it smaller though. These little casserole bites are perfect for an appetizer or dessert party. The best thing about them is that they are ridiculously easy to make.
Here’s what you do…
Make up a batch of sweet potato casserole filling. Any recipe. But skip the eggs since the cups don’t bake for long enough for the egg to cook through. You can use leftover sweet potato casserole as well. That works great.
If you don’t want to make a filling and you don’t have leftovers and you want your life to be easier, you can buy a tub of mashed sweet potatoes from the refrigerator section of your grocery store. The mashed sweet potatoes come with butter and sweetening in them already so they’re ready to use.
Get some mini phyllo shells. These are found in the frozen department near the frozen pie crusts and other pastry. The brand I use is Athens. To see what the package looks like so you know what you’re looking for, go here.
Now you’re all set. Simply scoop sweet potato filling into the cups. Put the cups on a baking sheet and arrange 3 mini marshmallows on each one. Bake in a 350ºF oven until marshmallows are lightly browned, 10-12 minutes.
You can serve these immediately as a warm item. Or let them come to room temperature and serve. But don’t wait too long to serve them (not more than 2 hours) because the fillo shells will get soggy.
- 15 phyllo dough cups
- 1 cup store-bought mashed sweet potatoes*
- 45 mini marshmallows
- Preheat oven to 350⁰F.
- Put phyllo dough cups on a baking sheet. Fill each with 1 Tbsp. sweet potatoes. Top each with 3 marshmallows.
- Bake until marshmallows are lightly browned, 10-12 minutes.
- These are good warm or at room temperature. Serve soon, though. They get mushy in the refrigerator.
*Or cook and mash your own sweet potatoes or use any sweet potato casserole filling that you like (leftover sweet potato casserole works great!). If you’re making a new filling, don’t put raw eggs in it since these cups don’t cook for long enough for the eggs to cook.