Mini Sweet Potato Souffle Cups

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn’t get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows. 

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

Mom and I are always trying to think up cute and new recipes for our fave holiday, THANKSGIVING! A sweet potato casserole is of course a must for Thanksgiving, but it’s fun to jazz it up a bit and come up with something unexpected. These super cute wonton cups are stuffed with our favorite easy sweet potato casserole and topped with broiled marshmallows. MINI SWEET POTATO SOUFFLE CUPS! Sweet, fun, cute, tasty, AWESOME! Be sure to make enough for everyone to have at least two. Or more like four. They’re addicting!

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

Most Thanksgiving menus are as much about entertaining as they are the actual eating. Of course you want everything to be delicious, but you also want to leave your guests talking about how beautiful everything was, and the more unique, the more they’ll chat. They’re sure to remember these Mini Sweet Potato Souffle Cups and ask you for the recipe. You can claim it as your own, I’m so totally okay with that.

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

We have so many fun Thanksgiving recipes coming your way in the next couple weeks, but I have to admit this is one of my favorites. We had so much fun making it, and I hope you love it as much as we do. We aim to make your holiday both EASY and amazingly yummy.

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

See the recipe card below for details on How to Make Sweet Potato Souffle Cups. Enjoy!

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows.

Mini Sweet Potato Souffle Cups

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 335 kcal
Author: Becky Hardin | The Cookie Rookie

Wow your Thanksgiving guests with MINI SWEET POTATO SOUFFLE CUPS! It doesn't get cuter than wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows. 

Print

Ingredients

For the Wonton Cups:

  • 1 package wonton wrappers
  • 1 tablespoon vegetable or olive oil

For the Sweet Potato Casserole:

  • 3½-4 pounds fresh sweet potatoes 4 cups, mashed
  • ¼ cup light brown sugar
  • ¼ cup evaporated milk or cream
  • 2 tablespoons butter unsalted & softened
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon orange zest grated
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • pinch of ground mace optional
  • pinch of ground cloves

Toppings:

  • ¼-½ cup pecans chopped and toasted
  • 3 cups miniature marshmallows

Instructions

For the Wonton Cups:

  1. Heat oven to 350°F and spray a muffin tin with cooking spray. Press one wonton wrapper in each muffin cup. Be sure to press around the bottom edges and flay 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.

For the Sweet Potato Casserole:

  1. Preheat oven to 400°F and line a large baking sheet with foil. Spray the foil with cooking spray.
  2. Spray a 2-quart baking dish with cooking spray.
  3. Bake the sweet potatoes on the prepared baking sheet 45 minutes–1 hour until the potatoes are fork-tender. Set potatoes 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 easily remove the skin. Discard the skin. Repeat until all potatoes are skinned. Mash the potatoes until smooth. (A potato ricer works well and will also remove any stringy fibers.)
  4. In a large bowl, combine the mashed potatoes with all the other casserole ingredients (except the toppings) and mix until all ingredients are incorporated. Pour the sweet potato mixture in the prepared baking dish and sprinkle with the toasted pecans. Bake 40-45 minutes or until sweet potatoes 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.

For Assembling the Sweet Potato Wonton Cups:

  1. Preheat oven to Broil.
  2. 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. Remove from the oven and transfer to a serving platter.
  4. Enjoy!
  5. *Note: The sweet potato casserole can be cooled, covered and refrigerated (up to two days ahead) until ready to assemble the wonton cups.
Nutrition Facts
Mini Sweet Potato Souffle Cups
Amount Per Serving
Calories 335 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 310mg 13%
Potassium 723mg 21%
Total Carbohydrates 64g 21%
Dietary Fiber 6g 24%
Sugars 27g
Protein 4g 8%
Vitamin A 565.4%
Vitamin C 8.7%
Calcium 8.8%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?

Use the tag #thecookierookie when posting a photo of your recipe, and make sure to follow The Cookie Rookie on Instagram!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Comments

Erin
Have you seen the new gingerbread man shaped marshmallows?
Let's Work Together!

We would love to discuss collaborating for unique recipe development, professional food photography, brand ambassadorship, and so much more. Get in touch for stats and rates. Let’s chat!

Never Miss a Post!

Join our mailing list for all the easiest and most delicious recipes! If we cook something new, you’ll know. Please Join Us!

    find more delicious recipes:

JOIN OUR 100% FREE COMMUNITY of over 90,000 subscribers.

 

Subscribe to have new posts delivered straight to your inbox!

(Plus get a SPECIAL MEAL PLAN each week sent only to subscribers)

Pin
Share
Yum
Stumble
Tweet