Your favorite Thanksgiving side is now in mini form! The KitchenAid® Spiralizer Attachment makes easy work of this otherwise tedious dish since there’s no peeling, boiling or mashing involved. Even with a 15-20 minute soak (our trick to getting crispy sweet potatoes) this dish easily comes together in under an hour.
To make these bite-sized casseroles, simply toss spiralized sweet potato with an egg and flour mixture, and arrange in muffin cups. The cups bake up crisp on the edges and creamy in the center, with a perfectly toasted marshmallow to top it all off.
When choosing sweet potatoes to spiralize, you want to look for larger, evenly shaped potatoes. Sweet potatoes can often be very knobby and gnarly, and those odd shapes are harder to spiralize. Larger potatoes will also produce less waste than smaller ones. Dig through the potato bin if you have to!
To get started, attach your Spiralizer Attachment to the power hub of your KitchenAid® Artisan® Mini Stand Mixer. Cut off the ends of the sweet potato with the Chef Knife from your KitchenAid® 7pc Cutlery Set, then insert the food holder into the center of one side.
Attach the food holder to the Spiralizer Attachment and latch into place. Then release the blade mechanism and press into the other end of the potato.
For these mini casseroles, we used the extra fine spiralizing blade. Leaving the potato skin on is optional. I personally don’t mind the taste, but if you prefer your sweet potatoes without skins, simply use the peeling blade to peel away the skin as you spiralize.
Place the spiraled potatoes in a bowl filled with ice water and a generous pinch of sea salt. Soaking the potatoes like this will remove excess starches that might keep the potatoes from getting crisp. The potatoes can be soaked for a few hours as necessary (so feel free to make it ahead of time).
Once soaked, it is important to get the potatoes very dry. Drain them, then turn them out onto paper towels and pat dry. I’ve also had luck using a salad spinner to remove any excess moisture (don’t you love multitasking kitchen tools?)
Return the dry potatoes to a bowl and toss with beaten egg, flour, salt and spices. This ‘batter’ is what binds the pieces of potato to one another and makes for a final product that won’t fall apart when you pick it up.
Drop a small handful of sweet potato into each oiled muffin cup. Arrange the potatoes so they are fairly compacted (the potato will shrink when it bakes). Be sure to tuck in any stray ends that might be sticking out, otherwise they will burn in the oven.
Bake in the top oven on your KitchenAid® Double Oven Convection Range for 20 minutes or until edges begin to brown. Then remove from the oven and top with halved marshmallows. Return to the oven and broil for 1 to 2 minutes (watch this like a hawk to avoid burning).
Let cool for a few minutes before removing from muffin cups and serving while the potato is still warm and the marshmallow perfectly gooey.
These mini-sized sweet potato casseroles would be the perfect side for your Thanksgiving feast. Roasting the sweet potato caramelizes the sugars and creates a perfectly sweet bite without any added sugar.
While this recipe is a twist on the classic sweet potato casserole (complete with marshmallows), the sweet potato cups themselves could easily serve as a base for any number of delicious variations. Try swapping the spices for cayenne and cumin and topping with taco meat and a dollop of sour cream. Or how about replacing the marshmallow with a cracked egg to the center of the cups for a fabulous low-carb breakfast treat?! You could also replace the sweet potato with russet potato for a similar effect (and if you like crispy potato, as white potatoes will get much crispier than sweet potato in situations like this).
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Mini Spiralized Sweet Potato Casseroles
Makes 12 mini casseroles
1 large or 2 medium sweet potatoes (about 12 ounces total)
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
6 marshmallows, cut in half
Oil, as needed for oiling pan
Preheat your KitchenAid® Double Oven Convection Range to 375° F. Generously oil the cups of a 12-cup standard muffin tin with approximately 1 teaspoon of oil per cup, brushing oil up the sides as well as letting it pool in the bottom.
Attach your KitchenAid® Spiralizer Attachment to the power hub of your Artisan® Mini Stand Mixer. Cut off the ends of the sweet potato with the Chef Knife from your KitchenAid® 7pc Cutlery Set, then insert the food holder into the center of one side.
Spiralize the sweet potatoes using the extra fine spiralizer blade. You can choose to use the peeling blade if you would prefer your potatoes to be skinless, or you can leave the skins on.
Place spiralized sweet potato in a bowl with ice water and a generous pinch of salt. Let soak for at least 15 minutes or up to 3 hours, then drain thoroughly and pat dry.
In a bowl, toss sweet potato with egg, flour, spices ands salt until evenly coated.
Place a small handful of sweet potato into each muffin cup, compacting spirals and tucking in ends so there are no ‘tails’ sticking up (they will burn in the oven).
Bake for approximately 20 minutes or until edges are brown and crisp.
Remove from oven and place marshmallow halves cut side down in the center of each cup. Return to oven and turn on broiler for 1 to 2 minutes or until marshmallows are golden brown (don’t turn your back on them, as the marshmallows will go from uncooked to burnt in a matter of seconds). Alternatively, you can torch each marshmallow with a culinary torch if you prefer.
Remove from oven and let cool slightly before serving warm.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*