Lighter 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 eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn't be quite as fluffy and scoopable!

Everything you'll need to make this recipe.

Choose orange sweet potatoes for the best flavor and sweetness. Brown sugar adds a depth of flavor with a hint of molasses and helps create a caramel-like sauce. All-purpose flour will help thicken the sauce and give some structure.

Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.

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.

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.

They're high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They're also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.

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.

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.

What makes a casserole thicker? ›

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

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.

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.

Boiling may be best, but sweet potatoes are so incredibly healthy, the best way to prepare them is whichever way will get you to eat the most of them—with the exception of deep frying, which can lead to the formation of acrylamide, a potential human carcinogen. Please consider volunteering to help out on the site.

So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.

If your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.

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.

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.