Can I make these ahead of time for a party?

Absolutely! You can bake the sweet potato nests a day in advance, then add the marshmallow and broil just before serving. They’ll taste freshly made and your kitchen will smell amazing.

I don’t have a spiralizer—can I still make these nests?

Yes! Shred sweet potatoes using a box grater or food processor with a shredding attachment. The texture will be a bit different but still delicious and nest-like.

Are these gluten-free?

The recipe as written uses all-purpose flour, but you can substitute a 1:1 gluten-free flour blend or use almond flour for a gluten-free version without any sacrifice in taste or texture.

What if I over-broil the marshmallows?

If things get a bit dark, simply lift off any overly toasted marshmallows and add a fresh one. Pop under the broiler for a quick melt (but stand by closely)—don’t worry, it happens to the best of us.

Mini Sweet Potato Casserole Nests Recipe

Description

Mini Sweet Potato Casserole Nests are a playful twist on the classic casserole, baked in individual portions for a delightful appetizer or side. Spiralized sweet potatoes are seasoned, baked into crisp nests, and topped with a melty marshmallow center, making them both delicious and visually appealing for holiday spreads or family dinners.

Ingredients

Scale

Sweet Potato Nests

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

Topping

6 marshmallows, cut in half

For the Pan

Oil, as needed for oiling pan (about 1 teaspoon per cup, total 4 tablespoons)

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Instructions

Prepare the Muffin Tin: Generously oil the cups of a 12-cup standard muffin tin, using about 1 teaspoon of oil per cup. Brush the oil up the sides and let it pool at the bottom to prevent sticking and create crisp edges.
Spiralize the Sweet Potatoes: Using an extra fine noodle blade on your spiralizer, spiralize the sweet potatoes. You can peel the potatoes or leave the skin on, depending on your preference.
Soak and Dry the Sweet Potato Spirals: Place the spiralized sweet potatoes in a bowl of ice water with a generous pinch of salt. Allow to soak for at least 15 minutes or up to 3 hours. Afterwards, drain thoroughly and pat the spirals dry to ensure they will crisp up in the oven.
Mix the Nests: In a large bowl, toss together the dried sweet potato spirals, beaten egg, all-purpose flour, ground cinnamon, ground nutmeg, and sea salt until the strands are evenly coated and the seasoning is distributed.
Shape the Nests: Place a small handful of the sweet potato mixture into each muffin cup. Compact the spirals into the cup and tuck in the ends so no pieces are sticking up—these could burn during baking.
Bake the Nests: Bake in the preheated oven at 375°F (190°C) for about 20 minutes, or until the edges are browned and crisp, and the nests hold together when gently pressed.
Add the Marshmallow Topping: Remove the muffin tin from the oven. Place a marshmallow half, cut side down, in the center of each nest.
Broil or Torch the Marshmallows: Return to the oven and turn on the broiler for 1 to 2 minutes, watching closely, until the marshmallows are golden brown. Alternatively, use a culinary torch to toast the tops.
Cool and Serve: Take the nests out of the oven and let them cool slightly in the pan. Carefully remove each nest and serve warm for the best texture and flavor.

Notes

Watch marshmallows closely under the broiler, as they can burn quickly.
Soaking and thoroughly drying the sweet potato spirals helps ensure crispiness.
Spray the muffin tin well or use parchment liners for easier removal.
If you do not have a spiralizer, you can grate the sweet potatoes coarsely, but the texture will differ.

Nutrition

Serving Size: 1 nest (1/12th of recipe)
Calories: 70
Sugar: 4g
Sodium: 80mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1.2g
Protein: 1.2g
Cholesterol: 13mg