Sweet Potato Casserole Recipe (2024)

FAQs

How do you make a sweet potato casserole not runny? ›

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

you should see it firm, but still paste like. Once it bulges and you start to see cracks, it will be overcooked. You don't need anything of those fancy gadgets for casserole! You can grab a potato masher or whisk and mash them up.

The difference is that sweet potato casserole can either have a toasted marshmallow top or a crunchy brown sugar/nut top and is made with brown sugar in the casserole. Sweet potato pie is made with white sugar, has nothing on top, but can be served with whipped topping.

Thicken a meat casserole the most popular way with flour.

Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.

Make sure you mix a solution of cornstarch and water cold, and then add it to your hot dish. Same can be said for flour. A flour and water paste (desk or wasteland spoon of flour then upload cold water until it is a liquid paste) delivered to the casserole will thicken it.

I say, please, no cheese. Yes, the cheese will brown, and the dish will look nice, but it won't taste like sweet potatoes. It'll taste like cheesy sweet potatoes, a pairing that's as bad as pouring canola oil over chocolate cake. Some things just don't go together.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

All-purpose flour will help thicken the sauce and give some structure. Maple syrup balances the sweetness and adds flavor. All granulated sugar can be too sweet.

Be sure not to miss the rest of our classic Thanksgiving recipes! We always serve this sweet potato casserole with southern cornbread dressing, a fresh green bean casserole (from scratch and so delicious!), and a bacon-roasted turkey that everybody raves about!

Why is my sweet potato casserole stringy? ›

Sweet potatoes stored at temperatures above 60 degrees Fahrenheit will shrivel and become dry and stringy. Sweet potatoes may develop an off-flavor and the flesh may become discolored when stored at temperatures below 55 degrees Fahrenheit.

Tip: You shouldn't leave cooked sweet potatoes at room temperature for more than two hours, as this can promote bacteria growth and cause foodborne illness.

Jewel. With copper skin and deep-orange flesh that's moist and tender when cooked, the jewel is a go-to potato for traditional baking and casseroles.

The use of sweet potatoes in Southern and African-American cuisine traces back to Native American cuisine. The sweet potato, which is native to the Americas, was likely used by African slaves as an alternative to the yam found in their homeland.

The casserole needs at least 15-20 minutes to cool before serving. The casserole sets up as it cools. However, if you prefer a really thick sweet potato casserole, you can add about 2-3 tablespoons of flour to your sweet potato batter and this will help the mixture to thicken.

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.

Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer.

Sprinkle the topping evenly over the sweet potato mixture, then pop it into the oven and let it bake for 40 to 45 minutes. You will know it's done when the topping is lightly browned and the center of your casserole is set and firm.