Sweet Potato Casserole Recipe (2024)

FAQs

How do you keep sweet potato casserole from being 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!

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. This is an especially good idea if using fresh sweet potatoes.

Rinsing sweet potatoes of any leftover sugary film will uphold their integrity, giving you the most authentic sweet potato taste and texture. Most sweet potato recipes value the natural taste and texture of the yam first and foremost, adding sugar or seasonings separately instead of incorporating the canning liquid.

Canned or frozen sweet potatoes may be substituted for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Canned sweet potatoes are generally smaller in diameter because of their better canning qualities.

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.

The ooze is actually referred to as "sap." It is made up of sugar and starch combined with the moisture found in the vegetable, and it escapes out of the damage made from the knife. The sap really equals the sweetness. If it's pouring out of your potato, that means it's a sweet and delicious vegetable.

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.

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.

Bake the casserole for 35 to 45 minutes, until the filling is hot, does not jiggle when you shake the dish, and the topping has browned.

Some recipes for homemade sweet potato fries ask you to soak the fries before cooking. The theory is that soaking draws out starch from inside the potatoes, helping them crisp up.

Are canned sweet potatoes already cooked? ›

One 15-ounce can of sweet potatoes equals one cup of fresh sweet potatoes. Canned sweet potatoes are precooked, so add them at the end of a recipe.

There were significantly lower amounts of copper, magnesium, phosphorus, potassium, silicon, and zinc in canned sweet potatoes than in fresh sweet potatoes and no significant differences in cal- cium, chloride, iron, manganese, and sodium between the fresh and canned samples.

Yams and sweet potatoes differ in flavor and appearance, and they are not related. Sweet potatoes are in the morning glory family, while yams belong to the lily family. Yams aren't as sweet as sweet potatoes, and they are starchier and drier. Their texture and flavor are more similar to potatoes or yuca.

Most grocery stores offer two similar-looking tubers — some labeled as yams, and some as sweet potatoes. While much of the confusion stems from these names being used interchangeably in U.S. markets and in recipes, sweet potatoes and yams are actually two very different vegetables.

If you just want them lumpier, that's just a matter of less mashing and less moisture - whether in the form of butter, yogurt or milk. Try draining the potatoes better next time And don't over beat/ blend but if you want to thicken them up Try some Wondra quick mix flour, corn starch Or some breadcrumbs .

What do I do if my sweet potato pie filling is runny? One thing I love about this sweet potato pie is the addition of flour to get the perfect texture. Also, be sure to chill the pie for at least 3 hours once it cools. This allows the filling to set.

I was never a huge fan of mashed sweet potatoes until I discovered a technique from Cook's Illustrated. They simmer the potatoes right in the cream rather than boiling them in water. This is a complete game changer to say the least! Instead of a watery mash, you end up with an ultra creamy texture guaranteed to please.