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Sweet Potato Casserole
Rachel Kim

Mini Sweet Potato Casseroles

Individual ramekins make portioning easy and give everyone a browned edge. Beaten egg whites lighten these little casseroles without changing the sweet potato into a dessert souffle that needs to stand tall for a photograph. Fill the cups with room to rise, and carry them to the table on a tray because the ceramic stays hot. The centers will settle slightly as they cool, which is normal. I like these for a smaller dinner where six tidy portions make more sense than another big dish competing for the same serving spoon.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs whole sweet potatoes scrubbed
  • 2 tbsp unsalted butter melted
  • 1/4 cup whole milk
  • 2 tbsp honey
  • 2 large eggs separated
  • 1/2 tsp fine salt
  • 1/4 tsp ground nutmeg
  • 3 tbsp panko breadcrumbs
  • 1 tbsp unsalted butter melted, for topping
  • 1 tsp unsalted butter for ramekins

Method
 

  1. Pierce the sweet potatoes and microwave on a microwave-safe plate for 10 to 14 minutes, turning halfway, until completely soft. Let stand for 5 minutes, then scoop out the flesh.
  2. Heat the oven to 375°F and grease six 6-ounce ramekins. Mash the potato flesh with the 2 tablespoons butter, milk, honey, salt and nutmeg; cool until warm, then mix in the egg yolks.
  3. Beat the egg whites in a clean bowl until soft peaks hold briefly. Fold one-third into the potatoes to loosen them, then gently fold in the rest.
  4. Divide among the ramekins, filling no higher than three-quarters full. Toss panko with the topping butter and scatter a thin layer over each portion.
  5. Set the ramekins on a baking sheet and bake for 22 to 26 minutes until lightly puffed, golden and 160°F in the centers. Let stand for 5 minutes before serving.