Sweet Potato Casserole Cups
Courtesy of Kraft Kitchens 12 Servings • 25 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 4 c. sweet potatoes, peeled and diced into large pieces |
| 2 Tbsp. unsalted butter, softened |
| 1/4 c. milk |
| 1/2 tsp. ground cinnamon |
| 3 Tbsp. brown sugar |
| cooking spray |
| 2 ready-to-use refrigerated pie crusts |
| 4 Tbsp. unsalted butter, melted |
| 1/4 c. brown sugar |
| 1/4 c. all-purpose flour |
| 1/2 tsp. ground cinnamon |
| 1/8 tsp. salt |
| 1/2 c. chopped pecans |
| 1-2 c. JET-PUFFED Miniature Marshmallows |
Directions:
1. Heat oven to 450ºF.
2. In a large pot of boiling water add sweet potatoes. Make sure the potatoes are completely submerged in water. Cook until fork tender.
3. Meanwhile, add the butter, milk, cinnamon and brown sugar to a large mixing bowl. Once the potatoes are done, drain the water and add them to the mixing bowl. Using the paddle attachment, mix together until consistency of mashed potatoes. For a chunkier or creamier consistency, mix less or more accordingly.
4. Spray muffin tray and set aside. Roll out pie crust according to packaging instructions. Using a large circle cookie cutter, cut out 12 circles that are bigger than the bottom of your muffin tray by an inch. Place each circle on the bottom of each muffin well. Gently press the edges up onto the sides to create cup shape.
5. Evenly, fill each pie crust cup with the mashed sweet potatoes. Bake for 15 minutes.
6. For the topping, whisk the remaining ingredients excluding the marshmallows. Set aside.
7. After the cups have been in the oven for 15 minutes, remove the tray and fill each cup with a spoonful of the topping mixture. Add a layer of JET-PUFFED Mini Marshmallows on top of topping mix and place back in the oven for 5 minutes.
8. Remove from the oven. Let cool for 10 minutes before serving.
