Individual Sweet Potato Casseroles


  • 2 large sweet potatoes
  • 4 oz cream cheese room temperature
  • 1/3 cup brown sugar
  • 2 tbsp maple syrup
  • 1 tsp nutmeg
  • Pinch of salt
  • ½ cup mini marshmallows
  • ¼ cup pecans chopped
  • Using the point of a sharp knife, poke the sweet potato all over about 10 times. This allows the steam to escape during cooking, so the sweet potatoes do not explode. Place the sweet potatoes in the air fryer basket.
  • Air Fry at 390°F / 200°C for 30-35 Minutes, or until the sweet potatoes are fork tender. To assess, insert the end of a knife or a fork. If the utensil releases easily, then the sweet potatoes are cooked enough. Remove from the air fryer basket and set aside to cool until easy to handle.
  • Cut the sweet potatoes in half, creating four halves. Be careful not to burn your hands from any lingering steam. Scoop out the insides of each sweet potato and place in the bowl of a stand mixer fitted with a paddle attachment. Add the cream cheese, maple syrup, brown sugar, nutmeg, and pinch of salt. Beat on medium-high speed until smooth and incorporated, about 3 Minutes.
  • Scoop the sweet filling into each of the leftover sweet potato skins. Smooth the top.
  • Air Fry at 400°F / 205°C for 8-10 Minutes, or until the tops are golden. Sprinkle the mini marshmallows on top.
  • Broil at 400°F / 205°C for 3-5 Minutes, or until the marshmallows are toasted. Serve warm and garnish with chopped pecans.
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