Individual Sweet Potato Casseroles

By laurenzembron

A classic Thanksgiving side dish... in individual serving sizes!

Ingredients

• 2 large sweet potatos
• 1 Tbsp butter
• 1 Tbsp pure maple syrup
• 2 Tbsp orange juice
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup whole wheat pastry flour
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 Tbsp cold butter, cut into small cubes
• 1 Tbsp neutral-flavored vegetable oil

Preparation

Step 1

Preheat oven to 375°F. Lightly grease 4 individual casseroles or ramekins.
Peel sweet potatoes and cut into 1/2-inch cubes. Place sweet potato cubes in a medium saucepan and cover with water by 1 inch. Bring to a boil over high heat, reduce heat to medium-high, and boil until sweet potatoes are fork-tender, about 10-15 minutes. Drain and place back into the saucepan.
Add in 1 Tbsp butter, maple syrup, orange juice, salt, and cinnamon. Mash until desired consistency. Evenly divide between the 4 casserole dishes.
In a small bowl, whisk together the flour, pecans, and brown sugar. Cut (or rub) the butter in until mixture resembles coarse sand. Mix in the canola oil until well-combined. Sprinkle streusel topping evenly over the mashed sweet potatoes.
Bake casseroles for 20-25 minutes, or until hot in the middle and golden brown on top.