Sweet Potato Casserole For Two: Your Perfect Small-Batch Thanksgiving Side Dish

Hosting an intimate Thanksgiving or Christmas dinner this year? Whether it’s for two, four, or a small family gathering, you can absolutely serve up all your beloved traditional side dishes without the hassle of scaling down a massive recipe. Our Sweet Potato Casserole For Two is perfectly portioned, featuring creamy mashed sweet potatoes, toasted mini marshmallows, and crunchy chopped pecans. Beyond the recipe, we’ll also clear up a common kitchen confusion: the actual difference between sweet potatoes and yams!

If you’ve been following my Instagram stories, you might have noticed a new, furry addition to my household. Life has certainly changed since I adopted a spirited 1.5-year-old brown tabby named Mr. J (short for J, as the shelter affectionately named him). He’s brought an incredible amount of joy, and a fair bit of chaos, into my daily routine.

J is quite the character, a complete contrast to my previous cat, Murray. He’s incredibly affectionate and craves constant attention, often insisting on being held or napping right in my lap. Just the other day, he made a rather dramatic leap from a chair directly into my arms – a maneuver that didn’t quite stick, resulting in a gentle tumble to the floor. I’m hoping he’s learning that such aerial acrobatics aren’t always successful!

While some days I find myself wondering what I’ve gotten into with this energetic companion, other moments, like when he’s peacefully purring in my lap, fill me with an undeniable warmth and a constant smile. He’s slowly but surely settling into his new home, gradually learning to entertain himself with toys and enjoy solitary naps. However, he still has a penchant for rolling onto his back in precarious positions, often leading to him comically grabbing onto the kitchen table to prevent a fall.

Working from home means I’m almost always around, which J seems to love. He follows me everywhere, including into my studio where he often ‘supervises’ my work. Thankfully, he usually finds a sunny spot under the table for his naps, though I do have to be extra diligent about keeping cat hair out of my food photography shots!

It was under his watchful eye that I perfected this recipe for Sweet Potato Casserole For Two, complete with its irresistible topping of mini marshmallows and chopped pecans. With Thanksgiving just around the corner (can you believe it?!), I’ve been focusing on creating more small-batch recipes. This way, those of us planning a Thanksgiving For Two or a smaller family celebration can still savor all the traditional flavors without a mountain of leftovers. Many of these scaled-down recipes are also perfect for a cozy Christmas Dinner For Two, making your holiday meal planning even easier.

This classic sweet potato casserole is a simple yet profoundly satisfying dish. It involves mashing tender, cooked sweet potatoes, mixing them with a few key ingredients to enhance their natural sweetness and creaminess, and then baking them in a casserole dish. The pièce de résistance is, of course, the golden-brown crust of mini marshmallows and the delightful crunch of pecans on top. I’ve specifically scaled this recipe down to yield four servings, ensuring you can still indulge in this quintessential holiday side dish, even if you’re not hosting a grand feast.

Unraveling the Mystery: What’s the Real Difference Between a Sweet Potato and a Yam?

This question has confused countless home cooks, and for good reason! Even I had to dive deep into some research to truly understand the distinction between sweet potatoes and yams. It turns out, what we commonly call a “yam” in North American grocery stores is almost certainly not a true yam.

Let’s clarify: A true yam is an entirely different plant, botanically unrelated to the sweet potato. Yams are native to Africa and Asia. Their flesh is typically white, off-white, or sometimes purple, with a starchy, drier texture, similar to a regular potato. The skin of a true yam is rough, dark brown, and often bark-like, quite distinct from the smooth skin of a sweet potato.

Sweet potatoes, on the other hand, originate from the Americas and come in a wide variety of cultivars. They can have golden skin with pale, firm flesh, or the more familiar red-orange skin with vibrant orange, soft, moist flesh. When most of us think of a “sweet potato,” we picture this orange-fleshed variety, known for its sweet, earthy flavor.

The confusion stems from a marketing decision made decades ago. To differentiate between the pale-fleshed, firmer sweet potatoes and the orange-fleshed, softer varieties, some grocery stores started labeling the orange ones as “yams.” This was purely for marketing and had nothing to do with botanical accuracy. So, while you might see a sign for “yams” in your produce aisle, it’s almost always a mislabeled orange sweet potato.

TLDR: The likelihood of you buying a true yam at your local North American grocery store is extremely low. What is frequently labeled as a yam is, in fact, an orange sweet potato. For this Sweet Potato Casserole, you’ll definitely want the sweet, moist, orange-fleshed variety, regardless of what the label might say!

Achieving Creamy Perfection: How to Boil Sweet Potatoes for Casserole

The foundation of an outstanding sweet potato casserole is perfectly cooked, creamy mashed sweet potatoes. The method is quite similar to preparing classic mashed potatoes, but with a few nuances to ensure the best texture and flavor.

First, start by peeling and cubing your sweet potatoes. Aim for uniformly sized pieces, about 1-inch cubes, to ensure they cook evenly. Place these cubes in a large pot and cover them with cold water. Adding a generous pinch of salt to the water at this stage will season the potatoes from the inside out, enhancing their flavor.

Bring the pot to a rolling boil over high heat. Once boiling vigorously, immediately reduce the heat to a gentle simmer. This step is crucial. If you continue to boil the potatoes too intensely, the agitation can cause the outer layers to break down too quickly, leading to a watery or grainy mash. Simmering allows the potatoes to cook through evenly until they are fork-tender, usually within 10-15 minutes, depending on the size of your cubes.

Once tender, carefully drain the sweet potatoes in a colander. Allow them to cool slightly, letting any excess steam escape for a few minutes. This helps to dry them out a bit, preventing a watery casserole.

Now comes the mashing! You can use a traditional potato masher for a slightly rustic texture, or for the silkiest results, I highly recommend using a stand mixer with the paddle attachment (or a hand mixer). Be careful not to overbeat the sweet potatoes, as overworking them can activate their starches and result in a gluey, unappetizing texture. Beat just until they are smooth and creamy, then gently fold in your butter, brown sugar, milk (ensure it’s at room temperature for seamless incorporation), salt, cinnamon, and vanilla extract. This creates the rich, flavorful base for your casserole.

The Irresistible Topping: Sweet Potato Casserole with Marshmallows

The debate over marshmallow versus pecan streusel topping for sweet potato casserole is a passionate one, but for many, the gooey, toasted marshmallows are non-negotiable! I’m not entirely sure who first decided to combine fluffy mini marshmallows with mashed sweet potatoes and bake them until golden, but it’s a holiday tradition I wasn’t willing to mess with for this classic recipe.

The trick to perfectly toasted marshmallows is to add them towards the end of the baking process, or to bake the casserole first and then add the marshmallows for the last 5-10 minutes. This prevents them from burning before the casserole is fully heated through. For an extra touch of texture and flavor, we combine them with chopped pecans, which also get a lovely toast in the oven.

If you find the marshmallow topping too sweet for your palate, you absolutely have options! You can opt for a pecan streusel topping instead. Simply combine chopped pecans with a little melted butter, a touch of brown sugar, and a pinch of cinnamon. Sprinkle this mixture over the mashed sweet potatoes before baking for a savory-sweet, crunchy alternative that’s equally delicious.

Planning Ahead: Can You Make Sweet Potato Casserole Ahead of Time?

One of the best aspects of this sweet potato casserole recipe, especially when planning a holiday meal, is its make-ahead potential! Preparing dishes in advance can significantly reduce stress on the big day, allowing you to enjoy the festivities (and perhaps your new cat!).

Here’s how to do it: Prepare the mashed sweet potato filling entirely, following all the steps up to the point of adding the toppings. Once mixed, transfer the sweet potato mixture into your casserole dish. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 2-3 days.

When you’re ready to bake, remove the casserole from the refrigerator and let it sit on the counter for about 20-30 minutes to come closer to room temperature. This helps ensure even baking. Right before placing it in the oven, add the mini marshmallows and chopped pecans on top. Since you’re baking a cold casserole straight from the fridge, you may need to add an extra 5-10 minutes to the total baking time to ensure it heats through thoroughly and the marshmallows achieve that perfect golden toast.

This make-ahead strategy ensures you can have a fresh, hot, and perfectly topped sweet potato casserole on your holiday table with minimal last-minute effort.

More Essential Small-Batch Thanksgiving Side Dish Recipes

Planning your full holiday menu? Don’t forget these other delicious, scaled-down side dishes that pair perfectly with your Sweet Potato Casserole For Two:

• Homemade Gravy Without Drippings
• Turkey Gravy From Drippings
• Homemade Cranberry Sauce (Small Batch)
• Cranberry Stuffing
• Easy Cheesy Stovetop Scalloped Potatoes
• Au Gratin Potatoes For Two
• Green Bean Casserole Without Mushroom Soup

Sweet Potato Casserole For Two

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Hosting Thanksgiving For Two this year? You can still serve up your favorite traditional side dishes, like Sweet Potato Casserole For Two with mini marshmallows and chopped pecans on top.

Ingredients

• 2 large sweet potatoes, peeled and cubed (roughly 1.5 pounds)
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/4 cup whole milk, room temperature
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 1/2 cups mini marshmallows
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Have a 1-quart casserole dish ready.
2. Place the cubed sweet potatoes in a large pot and cover with water. Add a big pinch of salt. Bring to a boil.
3. Once boiling, reduce to a simmer and cook for 10-15 minutes or until tender when pierced with a fork. Drain well and cool slightly, allowing steam to escape.
4. In a large mixing bowl (or using a stand mixer with a paddle attachment or a hand mixer), beat the sweet potatoes until mashed and smooth. Be careful not to overbeat, as this can make them gluey. Beat in the butter, brown sugar, room-temperature milk, salt, cinnamon, and vanilla extract until well combined and creamy.
5. Transfer the sweet potato mixture evenly into the prepared 1-quart casserole dish. Evenly top with mini marshmallows and chopped pecans.
6. Bake for 20 minutes, or until the marshmallows are golden brown and toasted, and the casserole is heated through. If baking from cold (make-ahead), you may need an extra 5-10 minutes. Serve warm.

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We hope this Sweet Potato Casserole For Two becomes a cherished part of your small-scale holiday celebrations. It proves that you don’t need a huge gathering to enjoy the rich traditions and comforting flavors of the season. Happy cooking!