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Mini Sweet Potato Casserole

"Orange peel, cinnamon and coconut season this delightfully different potato dish," says field editor Bob Breno of Strongsville, Ohio. "Since it's tasty and nutritious, it's one of my favorite holiday recipes for two."
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    2 servings


  • 1 medium sweet potato
  • 2 tablespoons butter, melted, divided
  • 1 tablespoon raisins
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 2 tablespoons sweetened shredded coconut


  • Place the sweet potato in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain; cool slightly and peel. Place in a bowl; mash. Stir in 1 tablespoon butter, raisins, orange zest, salt, cinnamon and nutmeg.
  • Transfer to a greased 1-1/2-cup baking dish. Toss coconut with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts
1/2 cup: 203 calories, 14g fat (9g saturated fat), 31mg cholesterol, 285mg sodium, 20g carbohydrate (11g sugars, 2g fiber), 1g protein.

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Average Rating:
  • keverwann
    Nov 21, 2010

    We thought it had WAY Too Much orange zest and the raisins were just weird. We won't make this again.

  • ellisd7
    Nov 19, 2009

    Great fresh seasonings make this a delightefully tasty dish.