Mini Sweet Potato Souffle Cups

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings:

Calories: 335kcal

Author: Becky Hardin | The Cookie Rookie

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!

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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:

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:

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.

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.
Remove from the oven and transfer to a serving platter.
Enjoy!
*Note: The sweet potato casserole can be cooled, covered and refrigerated (up to two days ahead) until ready to assemble the wonton cups.

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