Sweet Potato Souffle is a Thanksgiving classic. I like to put a spin on classics, and that’s where these Mini Sweet Potato Souffle Cups come in. Wow your Thanksgiving guests with these adorable and delicious treats! It doesn’t get cuter than Wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows. Yum!
Sweet Potato Souffle Cups
These mini sweet potato souffle cups are a creative twist on a Thanksgiving classic. They’re so cute and so delicious!
Sweet Potato Souffle is a major Thanksgiving classic. Mom and I are always trying to think up cute and new Thanksgiving recipes for our favorite holiday! 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. That’s why we came up with these Mini Sweet Potato Souffle Cups.
These super cute wonton cups are stuffed with our favorite easy sweet potato casserole and topped with broiled marshmallows. You get all the traditional flavors but in a fun cupcake-like presentation. They are sweet, fun, cute, tasty, and totally AWESOME! Be sure to make enough for everyone to have at least two. Or more like four. They’re addicting!
These mini sweet potato souffle cups are the perfect Thanksgiving recipe to add to your holiday table. Traditional is great, but don’t be afraid to spice things up with a new version of your favorite recipes.
These Mini Sweet Potato Souffle Cups are a fun and cute twist on a classic Thanksgiving recipe!
Mini Sweet Potato Souffle Recipe
This mini Sweet Potato Souffle Recipe will wow your guests. Most Thanksgiving menus are as much about entertaining as they are about actually 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!
Your guests are used to all the classic Thanksgiving recipes, so surprise them with something different. You can keep the traditional flavors of a sweet potato casserole while still making something completely new and fresh. Of course these wouldn’t be complete without the toasted marshmallows on top, and they look extra pretty too.
Your Thanksgiving guests will definitely remember these Mini Sweet Potato Souffle Cups and they’ll probably ask you for the recipe too. You can claim it as your own, I’m so totally okay with that.
Fun Thanksgiving Recipes
As a food blogger, it should come as no surprised that my favorite holiday is the one that centers around FOOD! I love coming up with fun Thanksgiving recipes that are interesting and delicious. It’s a good challenge to find ways to turn traditional recipes into something different.
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.
Here are some more awesome Thanksgiving Recipes to try out:
- Crock Pot Pecan Pie
- Homemade Cranberry Sauce
- Make Ahead Mashed Potatoes
- Homemade Turkey Stuffing Recipe
- Corn Pudding Recipe
These Mini Sweet Potato Souffle Cups are going to be the perfect addition to your Thanksgiving table. They’re the perfect mix of traditional and creative, so give them a try next holiday.
See the recipe card below for details on How to Make Sweet Potato Souffle Cups. Enjoy!
Want more sweet potato recipes? Try these favorites:
Sweet Potato Souffle is a Thanksgiving classic. I like to put a spin on classics, and that's where these Mini Sweet Potato Souffle Cups come in. Wow your Thanksgiving guests with these adorable and delicious treats! It doesn't get cuter than Wonton cups stuffed with sweet potato souffle and topped with toasted marshmallows. Yum!
- 1 package wonton wrappers
- 1 tablespoon vegetable or olive oil
- 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
- ¼-½ cup pecans chopped and toasted
- 3 cups miniature marshmallows
- 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.
- 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 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.)
- 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.
- 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.
- Remove from the oven and transfer to a serving platter.
- *Note: The sweet potato casserole can be cooled, covered and refrigerated (up to two days ahead) until ready to assemble the wonton cups.