Your Holiday spread won’t be complete without these Individual Sweet Potato Casseroles its the perfect combination of sweet potato filling and crunchy, buttery pecan topping. It’s our most requested sweet potato recipe and it’s always a hit with family and guests.

A little brown sugar and pecan is a classic topping for these yams, and you’ll be amazed at how buttery soft these are. Make these for dinner and you won’t regret it!

Ingredients:

• 2 sweet potatoes

• 2 tablespoons brown sugar

• 2 tablespoons orange juice

• 1 teaspoon cinnamon

For the topping:

• ¼ cup brown sugar

• ¼ cup pecans, chopped

• 2 tablespoons butter, melted

• ¼ teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. Place sweet potatoes in a pot and fill with enough water to cover them.

3. Bring water to a boil and cook until the potatoes are fork tender.

4. Remove sweet potatoes from water and cut them into 1 ½-inch slices and place them on a greased baking sheet.

5. Slide the peel off of the sweet potato slices. Sit end pieces of the potatoes to the side.

6. Use a spoon to take a scoop out of the center of each sweet potato slice, making sure not to go through the bottom.

7. In a small bowl mash

   the scooped out portions and the end pieces of the sweet potatoes, together with the brown sugar, orange juice, and cinnamon.

8. Stuff the sweet potato mash back into the sweet potato slices.

9. Make the topping by mixing the brown sugar, chopped pecans, butter

   and cinnamon together.

10. Pour topping over each sweet potato slice.

11. Bake for 30 minutes or until topping is bubbling.

12. Remove from oven and serve.