Sweet Potato Pecan Casserole Cups
These Sweet Potato Pecan Casserole Cups are a cozy, bite-sized twist on a classic casserole, bursting with fall flavors and flaky phyllo crust.
Servings: 12 servings
Ingredients
Filling
- 2 large sweet potatoes peeled and cubed
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Topping
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 tablespoon coconut oil melted
Phyllo Cups
- 1 package phyllo pastry sheets
- cooking spray
Instructions
Prepare the Sweet Potatoes
- Peel and cube two large sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and transfer to a mixing bowl.
Mash and Flavor the Filling
- Mash 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.
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 pecans are evenly coated and set aside.
Assemble the Phyllo Cups
- Carefully unroll phyllo pastry sheets, keeping them 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 muffin cups. Press gently to form cup shapes.
Fill and Top
- Spoon sweet potato filling evenly into each phyllo cup. Sprinkle pecan and brown sugar mixture generously over each cup.
Bake to Perfection
- Bake cups in a preheated oven at 350°F (175°C) for 20-25 minutes, or until phyllo is golden brown and pecan topping is caramelized and bubbly.
Cool and Serve
- Allow casserole cups to cool a few minutes before removing from muffin tin. Serve warm or at room temperature.
Equipment
- Large Pot
- Mixing Bowl
- Food Processor
- Potato Masher
- Muffin Tin
- Pastry brush
- Oven
- Cooking Spray
Notes
- Keep phyllo sheets covered with a damp towel to prevent drying and tearing.
- Boil sweet potatoes just until tender to avoid watery texture.
- Rotate muffin tin halfway through baking for even crispness.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven to restore crispiness.
- Try substitutions like puff pastry instead of phyllo, or yams instead of sweet potatoes for flavor variations.