Sweet Potato Pecan Casserole Cups

If you’re on the hunt for a delightful twist on a classic sweet potato casserole, these Sweet Potato Pecan Casserole Cups are here to steal the show. Combining the comforting warmth of mashed sweet potatoes with the crunch of toasted pecans and the delicate flakiness of phyllo pastry, these little bites are perfect for holiday gatherings, brunch parties, or anytime you want a sweet, satisfying treat. They’re easy to make, beautifully presented, and bring all the cozy fall flavors in a bite-sized form. Ready to dive into this delicious recipe? Let’s get started!

Why I Love This Recipe

There’s something magical about the combination of sweet potatoes and pecans, especially when they’re baked in a crisp, golden phyllo shell. This recipe hits all the right notes: sweet, nutty, and just a touch spicy from cinnamon and nutmeg. The maple syrup adds natural sweetness without being overpowering, and the almond milk keeps the filling creamy but dairy-free. I love how these Sweet Potato Pecan Casserole Cups bring together familiar flavors in an unexpected, elegant package. Plus, they’re perfect for making ahead and serving warm or at room temperature, which is a huge win when entertaining.

What’s in the Bowl

• 2 large sweet potatoes, peeled and cubed – the star ingredient that brings richness and natural sweetness.
• 1/4 cup maple syrup – adds a deep, caramel-like sweetness that complements the earthiness of the sweet potatoes.
• 1/4 cup unsweetened almond milk – to keep the filling smooth and creamy without dairy.
• 1 teaspoon vanilla extract – enhances the natural sweetness and adds warmth.
• 1/2 teaspoon cinnamon – a classic spice that pairs perfectly with sweet potatoes.
• 1/4 teaspoon nutmeg – for that subtle, aromatic kick.
• 1/2 cup chopped pecans – provides crunch and a toasty nutty flavor.
• 1/4 cup brown sugar – combined with pecans for a sweet, crispy topping.
• 1 tablespoon coconut oil, melted – helps crisp up the phyllo and adds a subtle tropical note.
• 1 package phyllo pastry sheets – the delicate, flaky cups that hold the filling.
• Cooking spray – to prevent sticking and help the phyllo brown beautifully.

Setup & Equipment

• Large pot for boiling sweet potatoes until tender.
• Mixing bowl to combine the sweet potato filling ingredients.
• Food processor or potato masher to mash the sweet potatoes smoothly.
• Muffin tin – essential for shaping and baking the phyllo cups.
• Pastry brush to apply the melted coconut oil on phyllo sheets.
• Oven preheated to 350°F (175°C) for baking.
• Cooking spray to grease the muffin tin and help with crisping.

Sweet Potato Pecan Casserole Cups: From Prep to Plate

Step 1: Prepare the Sweet Potatoes

Start by peeling and cubing two large sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until the sweet potatoes are fork-tender, about 15-20 minutes. Drain and transfer to a mixing bowl.

Step 2: Mash and Flavor the Filling

Mash the sweet potatoes until smooth using a potato masher or food processor. Add 1/4 cup maple syrup, 1/4 cup unsweetened almond milk, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix well to create a creamy, flavorful filling.

Step 3: Prepare the Pecan Topping

In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup brown sugar, and 1 tablespoon melted coconut oil. Toss until the pecans are evenly coated and set aside.

Step 4: Assemble the Phyllo Cups

Carefully unroll the phyllo pastry sheets. Keep the sheets covered with a damp towel to prevent drying out. Lightly grease a muffin tin with cooking spray. Take about 3 sheets of phyllo per cup, brushing each sheet lightly with melted coconut oil before layering in the muffin cups. Press gently to form a cup shape.

Step 5: Fill and Top

Spoon the sweet potato filling evenly into each phyllo cup. Then sprinkle the pecan and brown sugar mixture generously over the top of each cup.

Step 6: Bake to Perfection

Bake the cups in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the phyllo is golden brown and the pecan topping is caramelized and bubbly.

Step 7: Cool and Serve

Allow the Sweet Potato Pecan Casserole Cups to cool for a few minutes before removing them from the muffin tin. Serve warm or at room temperature for a delightful treat.

Smart Substitutions

• Sweet Potatoes: You can use yams or even butternut squash for a slightly different flavor and texture.
• Maple Syrup: Substitute with honey or agave nectar if you prefer a different natural sweetener.
• Almond Milk: Use any plant-based milk like oat or cashew milk, or regular milk if you don’t mind dairy.
• Phyllo Pastry Sheets: Puff pastry can be a nice alternative, though the texture will be richer and less flaky.
• Coconut Oil: Use melted butter or olive oil for brushing the phyllo sheets.

Troubles You Can Avoid

• Dry Phyllo Sheets: Always keep the phyllo covered with a damp towel while working to prevent it from drying out and tearing.
• Overcooking Sweet Potatoes: Boil just until tender; overcooked sweet potatoes can become watery and affect the texture.
• Uneven Baking: Make sure the muffin tin is centered in the oven and rotate halfway through baking for even crispness.
• Sticky Topping: Avoid adding too much brown sugar topping or it might burn; 1/4 cup is just right for a crunchy, caramelized finish.

Store, Freeze & Reheat

These Sweet Potato Pecan Casserole Cups store beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until warmed through and the phyllo re-crisped. They can also be frozen for up to 1 month. Thaw overnight in the fridge, then reheat in the oven to restore their flaky texture. Avoid microwaving, as it will make the phyllo soggy.

Ask & Learn

Can I make these Sweet Potato Pecan Casserole Cups ahead of time?

Absolutely! You can prepare the sweet potato filling and pecan topping a day in advance. Assemble the phyllo cups just before baking to ensure they stay crisp and flaky.

Is it necessary to use phyllo pastry sheets?

Phyllo pastry gives these cups their signature delicate, flaky texture, but you can use puff pastry as an alternative if needed. Just expect a richer, buttery texture in the final dish.

Can I add other nuts or toppings?

Yes! While pecans are traditional and delicious, walnuts or almonds can work well too. For a twist, try adding a sprinkle of shredded coconut or a drizzle of extra maple syrup after baking.

What sides or drinks pair well with these cups?

These Sweet Potato Pecan Casserole Cups pair wonderfully with a warm cup of spiced tea or coffee. For a savory balance, consider serving alongside a fresh green salad or roasted vegetables.

Don’t Miss These

• Love pecans? You have to try this classic Pecan Pie recipe that’s perfect for any occasion.
• Looking for a savory sweet potato dish? Check out these crispy Air Fryer Sweet Potato Fries for a quick and healthy snack.

Final Thoughts

These Sweet Potato Pecan Casserole Cups are a delightful way to enjoy the cozy flavors of fall in a cute, handheld form. They bring together the natural sweetness of sweet potatoes, the crunch of nuts, and the flakiness of phyllo pastry in a harmonious bite. Whether you’re serving them at a holiday brunch, a festive dinner, or simply craving a comforting dessert, they’re sure to impress. Plus, they’re versatile and easy to customize with your favorite spices and toppings. Give this recipe a try, and watch these cups become a new seasonal favorite!

With their perfect blend of sweet and nutty, and the ease of making them in muffin tins, these Sweet Potato Pecan Casserole Cups will quickly become a recipe you reach for year after year. Enjoy every bite!

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