Sweet Potato Casserole for Two
This small-pan sweet potato casserole pairs bright orange zest with warm spices for a soft, cozy side sized for one or two, keeping steps and cleanup simple. The texture is creamy and easy to chew, with a light oat-nut topping you can skip for extra softness.
Cooking for one or two should feel practical, not wasteful. This recipe uses one medium sweet potato and a tiny baking dish so you don’t end up with a big leftover pan.
All ingredients are common at grocery stores. The steps focus on making the flesh tender and the dish gentle for digestion, while keeping holiday flavors like orange zest and cinnamon.
Ingredients You’ll Need
- 1 medium sweet potato (10–12 oz / 300–350 g), 1 tablespoon unsalted butter or olive oil, 1–2 teaspoons maple syrup or honey
- Zest of 1/2 a small orange, 1/4 teaspoon ground cinnamon, a pinch of ground nutmeg (optional), 1/8–1/4 teaspoon fine salt
- 1–2 tablespoons milk or unsweetened plant milk to loosen; optional topping: 2 tablespoons rolled oats, 1 tablespoon chopped walnuts or pecans, 1 teaspoon brown sugar or maple, 1/2 tablespoon butter
You can serve this creamy sweet potato casserole with a small side of soft bread or a simple steamed vegetable for a complete small-portion meal.
Step-by-Step Recipe
- Preheat the oven to 375°F (190°C) and lightly butter or oil a small oven-safe dish (about 5×5 inches) or two 1-cup ramekins.
- Cook the sweet potato until very tender: microwave 4–6 minutes (turn once) or roast wrapped in foil 35–45 minutes. Let cool slightly, peel, then mash with butter or oil, maple syrup, orange zest, cinnamon, nutmeg, salt, and milk to a smooth, scoopable texture.
- Fill the prepared dish with the mash, add the optional oat-nut topping if using, and bake 12–18 minutes until warmed through and topping is golden; broil 1–2 minutes for extra color if desired. Let rest 5 minutes before serving.
Tips and Easy Variations
Texture and softness
- Skip the topping and add 1–2 tablespoons plain yogurt or cream for extra silkiness.
- Add milk a little at a time to reach a very smooth, easy-to-chew mash.
- Peel and mash the potato while still warm for the creamiest result.
Light and digestion
- Use olive oil instead of butter and unsweetened plant milk for a lighter dish.
- Reduce maple syrup to 1 teaspoon or omit if you need less sugar.
- Choose milder spices and skip nutmeg if you prefer a gentler flavor.
Flavor swaps & allergies
- No orange? Use 1/4 teaspoon vanilla and a little lemon zest for brightness.
- Nut-free option: replace chopped nuts with extra oats or toasted coconut flakes.
- Make ahead: assemble and refrigerate up to a day, then bring to room temperature and bake a few minutes longer.
Quick reminders
- Adjust sweetness and salt for health needs or digestion concerns.
- Ensure the sweet potato is very soft for the creamiest texture.
- Watch carefully if broiling so the casserole doesn’t dry out.
Storage and Leftovers
Fridge
Cool to room temperature, cover, and refrigerate up to 3–4 days. Stir in a splash of milk before reheating for extra creaminess.
Freezer
Freezing can change the texture, but you can freeze in an airtight container up to 1 month; thaw overnight in the fridge before reheating.
Reheating
Reheat gently in short microwave bursts, stirring between bursts, or warm in a 325°F (160°C) oven until heated through.
Conclusion
Give this sweet potato casserole a try when you want a festive, small-portion side that’s gentle on digestion and easy to make. The orange zest and warm spices make it feel special while staying simple and soft.
This recipe is ideal for holiday sides or a cozy weeknight comfort dish when you want minimal leftovers and a comforting texture.
FAQ
Can I make this vegan?▶
Yes. Use plant butter or olive oil, a plant milk, and replace honey with maple syrup to make the casserole vegan.
How do I make it nut-free?▶
Skip the nuts in the topping and use extra rolled oats or toasted coconut flakes for crunch, or leave the topping off entirely for a very soft dish.
