Sweet Potato Casserole Recipe (2024)

FAQs

What's the difference between sweet potato pie and sweet potato casserole? ›

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.

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.

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.

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.

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.

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes).

Most people point to a 1917 pamphlet by the Angelus Marshmallow Company as the first time sweet potatoes and marshmallows came together. This company is believed to be the first to commercially-produce and sell the squishy white marshmallows we know, roast, and snack on today.

Parboil the potato chunks with baking soda. This draws the starch out and helps the potatoes get crispy and golden on the outside. After boiling and draining the potatoes, shake and toss them in a bowl so that a mashed potato-like paste builds up on the outside of the pieces.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

Is it better to peel sweet potatoes before or after boiling? ›

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.

Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open.

Wrapping the sweet potatoes in foil ensures that they don't dry out too quickly, and allows you to add aromatics if desired. Unwrapping the sweet potatoes and increasing the oven temperature produces charred, roasted flavors and caramelizes converted sugars.

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.

A pot pie has at least a pastry crust on top (and often all around the contents), while a casserole has no crust (or maybe a top “crust” of something that's not pastry, like crushed potato chips).

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans.

You guys, the strange thing about this sweet potato casserole is that it is very much a dessert, but never once in my Thanksgiving career have I experienced this being served as anything other than a completely luscious side dish to accompany the mashed potatoes and gravy, turkey, green bean casserole, and soft white ...

There are five main types of sweet potato that are commonly consumed today—Garnet, Hannah, Japanese, Jewel, and Purple Stoke.