Mini Sweet Potato Souffle Cups

4.66 from 23 votes

Sweet Potato Souffle Cups are a spin on a Thanksgiving classic, featuring wonton cups stuffed with sweet potato souffle, and topped with toasted marshmallows. Yum!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

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!

Notes

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