Sweet Potato Casserole Recipe (2024)

FAQs

Why do you put eggs in sweet potato casserole? ›

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

While both are sweet sides, they are different. Sweet potato casserole involves mashing the potatoes, turning them into a custard of sorts, and then topping them with marshmallows and/or pecans before baking. We don't do any of this when making candied sweet potatoes!

Sweet potatoes retain a lot of moisture so boiling them well beforehand will help release a lot of that excess moisture before adding them to your casserole mixture.

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.

In other words… do sweet potatoes need parboiling before roasting? Absolutely not. While many might choose to parboil the sweet potatoes before cooking for a shorter cooking time, we advise against it. Roasting sweet potatoes bring out their caramelized flavor yet leave the inside soft and custardy.

Plus, boiling sweet potatoes whole with skin is the best way to get perfect texture without overcooking them.

Whether or not you peel the potato is completely personal preference; we leave ours on as I enjoy the texture. If you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting. Cut Uniform-ish Pieces.

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.

What variety of sweet potato is best for casserole? ›

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.

Are Yams and Sweet Potatoes the Same? No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.

Whether they're mashed, baked, or boiled, sweet potatoes are fine for dogs to eat as long as they're cooked, peeled, and plain. Again, avoid any seasonings or extra ingredients that may be included in “human food” recipes, such as butter, sugar, or salt.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

The proteins in eggs coagulate or set at different temperatures. This results in thickening but it means that eggs must be cooked gently and heated carefully or they will scramble rather than thicken a sauce or other mixture.

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.