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Sweet Potato Souffle is a Thanksgiving classic, and as much as I enjoy staying true to this classic, I couldn’t help putting a fun spin on it, hence the creation of these Mini Sweet Potato Souffle Cups. I take crispy wonton wrappers and stuff them with fluffy mashed sweet potatoes, and then broil them with sweet marshmallows. It doesn’t get cuter than these wonton cups for a fun side dish. These always go over well at my holiday table. Once the sweet potatoes are baked, it’s just minutes until I serve them.
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Pin ItA Fun Twist of a True Classic
Sweet potato soufflé is an iconic Thanksgiving classic that always makes an appearance at the holidays. But I decided to take my usual sweet potato casserole and shake things up a bit. Instead of baking the sweet potatoes and the toppings in casserole form, I take mashed sweet potatoes and stuff them into crispy wonton cups, top them with marshmallows, and then toast them for a true combination of textures and flavors. Sweet, crunchy, and gooey, these sweet potato cups usually disappear fast.
Fun to make and fun to watch disappear, this is a great single-serve side that I can easily make in advance, which comes in handy once the holiday season hits. Though the sweet potatoes take some time to bake, the rest of the recipe comes together in minutes.
Tips for Beginners
- To save time, use the microwave to cook the sweet potatoes. You won’t get the same caramelized sweet flavor, but the cups will still taste good.
- If you can’t find mini marshmallows. Use large ones and cut them.
- Use freshly squeezed orange juice. I find freshly squeezed tastes better than store-bought. And you need a fresh orange for the zest anyway.
Mini Sweet Potato Souffle Cups
Ingredients
For the Wonton Cups
- 1 package wonton wrappers
- 1 tbsp vegetable or olive oil
For the Sweet Potato Casserole
- 3½-4 lbs. fresh sweet potatoes 4 cups, mashed
- ¼ cup light brown sugar
- ¼ cup evaporated milk or cream
- 2 tbsp butter unsalted & softened
- 2 tbsp orange juice
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp orange zest grated
- ½ tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- pinch ground mace optional
- pinch ground cloves
Toppings:
- ¼-½ cup pecans chopped and toasted
- 3 cups miniature marshmallows
Instructions
For the Wonton Cups
- Heat oven to 350°F and spray a muffin tin with cooking spray. Press one wonton wrapper into each muffin cup. Be sure to press around the bottom edges and flatten out the corners to make a defined cup. Lightly brush each wonton with olive oil and lightly salt. Bake 8-9 minutes or until slightly golden brown. Remove from oven, let cool 3 minutes in the pan, and transfer cups to a cooling rack to cool completely. The wonton cups can be made up to 48 hours in advance and kept in an airtight container.1 package wonton wrappers, 1 tbsp vegetable or olive oil
For the Sweet Potato Casserole
- Preheat oven to 400°F and line a large baking sheet with foil. Spray the foil with cooking spray.
- Spray a 2-quart baking dish with cooking spray.
- Bake the sweet potatoes on the prepared baking sheet for 45 minutes–1 hour until they are fork-tender. Set aside until cool enough to handle (approximately 15 minutes). The potatoes will still be hot. Place a paper towel in each hand, then hold the potato on each end. Twist the potato in opposite directions to remove the skin, and discard it. Repeat until all potatoes are skinned. Mash until smooth. (A potato ricer works well and will also remove any stringy fibers.)3½-4 lbs. fresh sweet potatoes
- In a large bowl, combine the mashed potatoes with the other casserole ingredients (except the toppings) and mix until incorporated. Pour the sweet potato mixture into the prepared baking dish and sprinkle with the toasted pecans. Bake for 40-45 minutes or until the sweet potato casserole is bubbly around the edges and set in the middle. If the pecans begin to burn, cover very lightly with foil. Transfer dish to a cooling rack to cool 5 minutes.¼ cup light brown sugar, ¼ cup evaporated milk or cream, 2 tbsp butter, 2 tbsp orange juice, 1 tsp vanilla extract, ½ tsp salt, ½ tsp orange zest, ½ tsp ground cinnamon, ¼ tsp freshly ground nutmeg, pinch ground mace, pinch ground cloves, ¼-½ cup pecans
For Assembling the Sweet Potato Wonton Cups
- Preheat oven to broil.
- Fill a muffin tin or tins with prepared wonton cups and fill each cup with sweet potato casserole (be sure to get pecans in each cup). Cover the tops with marshmallows. Place the filled muffin tins on the upper-third rack, under the broiler, and cook until the marshmallows are golden.3 cups miniature marshmallows
- Remove from the oven and transfer to a serving platter. Enjoy!
Becky’s Tips
- Use the microwave to cook the sweet potatoes if you are short on time.
- Cut large marshmallows into smaller pieces if you can’t find mini ones.
- Freshly squeezed orange juice tastes best.
- Make the sweet potato casserole up to two days ahead of time.
- Store leftovers up to 2 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
Store leftover sweet potato souffle cups in an airtight container in the fridge for 2-3 days. Reheat in a warm oven until the cups are crispy and the sweet potatoes are warmed through.
Make Ahead
Both the wonton cups and the sweet potato filling can be made a couple of days ahead of time. This will really help cut down on prep time on Thanksgiving. Just make the cups and the filling, then store them in the refrigerator. On the day of, you can jump straight to assembling the mini souffle cups.
Serving Suggestions
Come the holiday season, I love making these sweet potato soufflé cups along with my usual favorites like this dry brined turkey and this classic green bean casserole. And no holiday meal of mine is complete without a batch of homemade Hawaiian rolls to soak up all the remnants on my plate. This recipe makes enough for 2 servings each for my family of 4. If I’m expecting a big group, I’ll double the recipe.
More Thanksgiving Recipes To Try
- This Thanksgiving Turkey turns out juicy and tender, prepared with a delicious spice rub.
- I prepared this recipe for Green Beans With Bacon with bacon, garlic, onions, brown sugar, and a splash of bourbon.
- For this Thanksgiving Quesadilla, I pair leftover turkey with cranberry sauce and cheese.
Have you seen the new gingerbread man shaped marshmallows?
No but that sounds so darn cute!