Lighter Sweet Potato Casserole Recipe (2024)

FAQs

Why add eggs to 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.

How can I keep my sweet potato casserole from becoming watery? The sweet potato mixture will set up as it cools, but for an even thicker texture, you can add a spoon of cornstarch or flour to the filling before baking.

If you are not adding eggs, you can thicken your sweet potato casserole by adding a bit of flour or cornstarch. You will need about 2-3 tablespoons of flour and 1 tablespoon of cornstarch.

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.

Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

Then to make it essentially string free, push the hot sweet potatoes through a good quality kitchen sieve with the back of a large spoon. After cooking the sweet potatoes run them through a ricer. Boil them chopped into large portions - skin on with a slit in the skin for easy peel back.

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.

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.

How do you thicken a casserole without cornstarch? ›

Potato Starch

Like arrowroot, this starch is a strong thickener, but it doesn't last long after cooking, so you'll want to eat whatever you're cooking as soon as possible. Potato starch also has the same thickening power as cornstarch, so you don't have to change the measurement.

Many contend the traditional southern dish is 100 percent a dessert, because its served in a pie crust. But others argue sweet potatoes are vegetables, regardless of the crust, and nobody considers meat pies dessert.

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 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.

Sweet dough is an enriched dough which means it has things like eggs, butter and sugar added. These ingredients make the dough very soft and moist! It also means that it can take longer to rise.

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.