Mini Sweet Potato Souffle Cups – Light, Cozy, and Perfectly Portable
These mini sweet potato souffle cups deliver all the comfort of a classic holiday side, but in a tidy, personal-sized package. They’re light, creamy, and gently sweet, with a toasty topping that brings the whole bite together. Whether you’re planning a brunch, a holiday spread, or a make-ahead treat, these cups are easy to serve and hard to resist.
They bake up quickly, look charming on a platter, and make portion control a breeze. Once you try them, you’ll wonder why you ever made the casserole version.
Mini Sweet Potato Souffle Cups - Light, Cozy, and Perfectly Portable
Ingredients
Method
- Prep and cook the sweet potatoes. Heat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork, place on a foil-lined sheet, and roast 45–60 minutes, until very tender.Let cool slightly, then scoop flesh into a bowl. Reduce oven to 350°F (175°C).
- Grease your bakeware. Lightly coat a 12-cup muffin tin or 8–10 ramekins with nonstick spray or butter. This helps the cups release cleanly.
- Mash and season. Mash sweet potato flesh until smooth.Add 3 tablespoons melted butter, 1/3 cup milk, 2 eggs, 2–3 tablespoons maple syrup or brown sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt. Blend with a hand mixer or whisk until silky. Taste and adjust sweetness or salt.
- Make the pecan streusel. In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup flour, 2 tablespoons granulated sugar, 1/4 teaspoon cinnamon, and a pinch of salt.Cut in 2 tablespoons cold butter until crumbly. For gluten-free, use almond flour; for dairy-free, use coconut oil.
- Portion the batter. Spoon sweet potato mixture into your prepared cups, filling each about 3/4 full. Tap the pan gently to settle the batter and smooth the tops with the back of a spoon.
- Add toppings. Sprinkle each cup with a tablespoon of streusel.If you love the classic marshmallow finish, add 3–4 mini marshmallows on top, or save them for the last 5–7 minutes of baking to prevent over-browning.
- Bake. Bake at 350°F (175°C) for 18–22 minutes for muffin tins or 22–28 minutes for ramekins. They’re done when the edges are set, the centers are slightly puffed, and a toothpick comes out with just a few moist crumbs.
- Optional toast. For extra color, switch to a low broil for 30–60 seconds to toast the streusel or marshmallows. Watch closely to prevent burning.
- Cool slightly and serve. Let the cups rest 5–10 minutes.Run a thin knife around muffin tin edges to release. Serve warm as a side dish or dessert.
What Makes This Recipe So Good
- Individual portions: Everyone gets their own cup, so serving is simple and neat.
- Light and airy texture: A souffle-inspired base made with whipped sweet potatoes and eggs keeps it fluffy without being heavy.
- Balanced sweetness: Natural sweetness from sweet potatoes, plus just enough maple syrup or brown sugar to round it out.
- Crunchy, toasted topping: A pecan streusel adds contrast and makes each bite extra satisfying.
- Great for make-ahead: The base and topping can be prepped in advance, then baked just before serving.
- Flexible and forgiving: Dairy-free and gluten-free swaps are easy and reliable.
Shopping List
- Sweet potatoes (about 2 large, 2 to 2 1/2 pounds)
- Unsalted butter (or coconut oil for dairy-free)
- Whole milk or half-and-half (or canned coconut milk for dairy-free)
- Eggs
- Maple syrup or light brown sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg (optional)
- Kosher salt
- Pecans (or walnuts)
- All-purpose flour (or almond flour/gluten-free blend)
- Granulated sugar (or coconut sugar)
- Mini marshmallows (optional, for topping)
- Nonstick cooking spray or softened butter for greasing
Step-by-Step Instructions
- Prep and cook the sweet potatoes. Heat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork, place on a foil-lined sheet, and roast 45–60 minutes, until very tender.
Let cool slightly, then scoop flesh into a bowl. Reduce oven to 350°F (175°C).
- Grease your bakeware. Lightly coat a 12-cup muffin tin or 8–10 ramekins with nonstick spray or butter. This helps the cups release cleanly.
- Mash and season. Mash sweet potato flesh until smooth.
Add 3 tablespoons melted butter, 1/3 cup milk, 2 eggs, 2–3 tablespoons maple syrup or brown sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt. Blend with a hand mixer or whisk until silky. Taste and adjust sweetness or salt.
- Make the pecan streusel. In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup flour, 2 tablespoons granulated sugar, 1/4 teaspoon cinnamon, and a pinch of salt.
Cut in 2 tablespoons cold butter until crumbly. For gluten-free, use almond flour; for dairy-free, use coconut oil.
- Portion the batter. Spoon sweet potato mixture into your prepared cups, filling each about 3/4 full. Tap the pan gently to settle the batter and smooth the tops with the back of a spoon.
- Add toppings. Sprinkle each cup with a tablespoon of streusel.
If you love the classic marshmallow finish, add 3–4 mini marshmallows on top, or save them for the last 5–7 minutes of baking to prevent over-browning.
- Bake. Bake at 350°F (175°C) for 18–22 minutes for muffin tins or 22–28 minutes for ramekins. They’re done when the edges are set, the centers are slightly puffed, and a toothpick comes out with just a few moist crumbs.
- Optional toast. For extra color, switch to a low broil for 30–60 seconds to toast the streusel or marshmallows. Watch closely to prevent burning.
- Cool slightly and serve. Let the cups rest 5–10 minutes.
Run a thin knife around muffin tin edges to release. Serve warm as a side dish or dessert.
Storage Instructions
- Refrigerate: Store cooled cups in an airtight container for up to 4 days.
- Freeze: Wrap each cup tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 325°F (165°C) oven for 8–12 minutes, or microwave in 20–30 second bursts.
Add a fresh sprinkle of streusel or a few marshmallows before reheating if you want a crisp or gooey finish.
Benefits of This Recipe
- Nutrient-dense: Sweet potatoes bring fiber, beta-carotene, and potassium, while the eggs add protein.
- Portion control built in: The mini size helps avoid the “just one more scoop” problem at big gatherings.
- Meal-prep friendly: Make the base ahead and bake fresh for guests, or bake fully and reheat all week.
- Kid-approved: The gentle sweetness and soft texture make these a hit with picky eaters.
- Holiday-ready: Familiar flavors in a tidy, elegant format that looks great on a buffet.
Pitfalls to Watch Out For
- Overmixing the base: It can make the texture gummy. Mix until smooth and stop.
- Overbaking: Dry cups lose their souffle-like lift. Pull them when slightly jiggly in the center.
- Too much liquid: If your sweet potatoes are very moist, add milk gradually.
The batter should be thick but spoonable.
- Skipping the salt: A little salt sharpens the sweetness and spices. Don’t omit it.
- Streusel sinking: If your batter is thin, add topping right before baking and keep it crumbly and cold so it stays on top.
Variations You Can Try
- Coconut-vanilla: Use coconut milk and coconut oil, and add shredded coconut to the streusel.
- Pecan praline: Stir a spoonful of chopped candied pecans into the topping for extra crunch.
- Maple chai: Swap cinnamon/nutmeg for chai spice and use maple syrup as the sweetener.
- Marshmallow swirl: Fold a handful of mini marshmallows into the batter and skip the streusel.
- Gluten-free: Use a measure-for-measure gluten-free flour in the topping, or almond flour for a nutty edge.
- Savory twist: Reduce sweetener to 1 tablespoon, add grated Parmesan, a pinch of smoked paprika, and top with toasted breadcrumbs.
FAQ
Can I use canned sweet potatoes or yams?
Yes, but choose unsweetened canned sweet potatoes and drain them well. If using canned yams in syrup, rinse and drain, then reduce or omit added sweetener to avoid an overly sweet result.
Do I have to peel and roast the sweet potatoes?
Roasting brings out the best flavor and keeps them less watery.
If you’re short on time, peel and cube, then boil until tender and drain well. Dry them in the hot pot for a minute to evaporate excess moisture.
How do I make these dairy-free?
Use coconut oil instead of butter and full-fat canned coconut milk instead of dairy. The texture stays plush, and the coconut flavor is subtle.
Can I make them ahead?
Yes.
You can prepare the batter and streusel up to 24 hours in advance. Refrigerate separately, then assemble and bake just before serving. Or bake fully, chill, and reheat.
What if I don’t have a muffin pan?
Use ramekins, a mini loaf pan, or a greased mini casserole dish and cut into squares.
Adjust bake time as needed; larger vessels will take longer.
How do I keep the marshmallows from burning?
Add them in the last 5–7 minutes of baking, or broil briefly while watching closely. Pull them as soon as they’re golden.
Can I reduce the sugar?
Absolutely. The sweet potatoes do most of the work.
Start with 1 tablespoon of maple syrup or brown sugar and adjust to taste.
Why are my cups collapsing?
A slight sink is normal. Major collapse often means overmixing, underbaking, or opening the oven door too early. Bake until set at the edges and lightly puffed in the center.
Final Thoughts
Mini sweet potato souffle cups give you the cozy, nostalgic flavor you love in a format that’s easy to bake, serve, and store.
They look elegant on the table, yet they’re simple enough for weeknights and meal prep. With a few pantry staples and a handful of pecans, you’ll have a side—or dessert—that everyone asks for again. Keep this recipe handy for holidays, potlucks, and any time you want a warm, comforting bite without the fuss.
