This sweet potato casserole for two uses one large sweet potato and a pecan crumble divided between two ramekins. The maple-sweetened filling stays soft while the brown sugar topping turns crisp at the edges.
How much sweet potato do you need?
Start with a large sweet potato weighing about 12 ounces and aim for 1 cup of cooked mash. Yield varies with shape and trimming, so measure the mash before seasoning it. Butter and milk add richness, while the potato gives the filling body.
Steaming the cubes keeps the potato from soaking up excess water. Plain roasted sweet potato also works. Add the milk gradually if your mash is soft.
Two ramekins or one small dish?
Two 6-ounce oven-safe ramekins divide the topping evenly. You can also use one shallow 12- to 16-ounce oven-safe dish. Put the ramekins on a sheet pan so you can move both at once. In a deeper dish, check at the same time and bake longer if the center is still cool.
How to make it ahead
Prepare the mash up to a day ahead and refrigerate in covered ramekins. Refrigerate the crumble separately. Add it just before baking and allow extra time for the chilled filling to heat through. Use dishes rated for the temperature change and follow the manufacturer’s directions.
Recipe card
Open the recipe video. This 20-second guide uses AI-generated recipe illustrations and on-screen instructions.
Yield: 2 servings
Prep: About 10 minutes
Timing: Cook about 30–40 minutes, including steaming
Equipment: Two 6-ounce oven-safe ramekins, steamer basket and sheet pan
Ingredients
- 1 large sweet potato, about 12 ounces, peeled and cubed
- 1 tablespoon unsalted butter for the mash
- 1 tablespoon maple syrup
- 1 tablespoon whole milk, plus more as needed
- ¼ teaspoon cinnamon
- ⅛ teaspoon fine salt for the mash
- ¼ cup chopped pecans
- 1 tablespoon packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, melted, for the crumble
- Pinch of fine salt for the crumble
Instructions
- Heat the oven to 350°F. Lightly grease two ramekins and set them on a sheet pan.
- Steam the cubes until fork tender, about 12–16 minutes. Let excess moisture escape for a minute, then mash and measure 1 cup.
- Mix the mash with its butter, maple syrup, milk, cinnamon and salt. Divide between the ramekins.
- Stir the pecans, brown sugar, flour, melted butter and pinch of salt until clumpy. Scatter over the mash.
- Bake 18–22 minutes, until hot in the center and golden on top. Rest 5 minutes.
Common questions
What can I use instead of pecans? Try 3 tablespoons of rolled oats and keep the other topping quantities the same.
How can I make it less sweet? Cut the maple syrup in the filling to 1 teaspoon and taste before baking.
