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six small plain ramekins of lightly puffed orange sweet potato casserole with thin golden panko tops on an ordinary baking sheet
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.