Sweet Potato and Apple Mini Casseroles

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My grandmother loved sweet potatoes. I remember her roasting them in the oven and when they were cool enough to eat, she would eat it peel and all like an apple. And often with a glass of buttermilk with crumbled cornbread.

Over the years, I have made sweet potatoes in many different ways, but this is one of my favorites. I think serving anything in a ramekin personalizes the dish and makes a special presentation with a touch of class for the guest. For example, individual Shepherd’s Pie look better served this way than spooning out a glob and plopping it on the plate. Here is how I make Sweet Potato and Apple Mini Casseroles for 6 people.

Into a 12-inch skillet on medium heat, add 6 strips of bacons that have been cut into lardons, ½ cup of diced onions and 2 granny smith apples that have been peeled, cored, and chopped. Cook for about 5 minutes then add a sweet potato that has been peeled and chopped. The apples and sweet potatoes should be chopped to about the same size. Stirring occasionally, cook for about 10 minutes until the sweet potato is just tender. Stir in ½ teaspoon of crushed dried thyme and a few grinds of pepper and cook 1 minute longer. Remove from heat and let cool slightly. Then stir in ½ cup of freshly grated white sharp cheddar cheese and 1/3 cup of raisins.

Spray 6 6-ounce ramekins with cooking spray and place them on a parchment-lined baking sheet. In a medium size bowl – I use a 4-cup measuring cup – add ¾ cup of half and half, 6 eggs, ½ teaspoon of cinnamon and a pinch of ground clove. Whisk until well combined.

Now divide the apple and sweet potato mixture among the ramekins and pour the half and half mixture over them. Sprinkle the tops with a little more freshly grated white sharp cheddar cheese and pop into a pre-heated 350-degree oven. Bake for 25 minutes or until a knife comes out clean.

This is a perfect side dish with pork or turkey and a green vegetable. It would also be perfect on your Thanksgiving table. Enjoy!