5 Ingredient Slow Cooker Sweet Potato Casserole Recipe - Sweetphi (2024)

FAQs

How do you keep sweet potato casserole from being runny? ›

Maple syrup, a dash of cinnamon, brown sugar and vanilla all make an appearance for an incredible flavor. It's hearty and satisfying. Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes).

While both yams and sweet potatoes are root vegetables, the taste of each is entirely unique. The orange-fleshed sweet potatoes tend to be much sweeter and creamier in texture compared to yams which have a white flesh that's starchier and more similar to a white potato.

You can bake or boil your sweet potatoes for sweet potato casserole. If you're baking them, make sure a sharp knife can slide easily through to the middle of the sweet potato after cooking. If you're boiling, make sure to cut your sweet potatoes into equally sized pieces so they cook at the same rate.

Slowly add in the flour while whisking. Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like. Either with plain(all purpose) flour or cornflour mixed in milk to disolve first themn poured in ( not too much liquid just enough to disolve the powder).

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.

Forget what the mixer chick said, make your mashed sweet potatoes like you would normal mashed potato, then heat up a frying pan/skillet until it's super hot, add a bit of oil or butter as extra lubricant, and throw some mash in it, it will evaporate some moisture and make it thicker, plus give it a slight toasty ...

"Since sweet potatoes have a lower glycemic index and slightly more fiber, they might be a better option for weight loss or management because they can help to control blood sugar levels and keep you feeling full for longer," Pallian also said.

Jewels have light orange skin, and are less intensely sweet than Beauregards, but can be used in many of the same recipes. These orange-fleshed sweet potatoes pack a lot of moisture, and take well to boiling, baking, and making into casseroles.

The folks at Cooks Illustrated write in their ever-so-modestly titled tome The Best Vegetable Recipes that the best way to make baked yams and sweet potatoes is to lightly coat them in vegetable oil, pierce 'em multiple times with a knife, and stick them in a 400°F oven for 45 minutes to an hour.

The theory is that soaking draws out starch from inside the potatoes, helping them crisp up. I've tested soaking sweet potato fries many times, and I've found that it doesn't make them much crispier, if at all.

How to tell if sweet potato casserole is done? ›

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.

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.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

If the potato is still firm when squeezed, that means it needs to cook more. Baked sweet potatoes can be stored in an airtight container in the refrigerator for up to 5 days. Reheat for 2 minutes in the microwave, at 400°F in the air fryer for 5 minutes, or at 400°F in the oven for 10 minutes.

Try cooking them a bit longer on low heat to evaporate some of the excess moisture. Just keep stirring, though, so they don't stick!

Make a "slurry" with either cornstarch or flour. Start making a slurry, a tool for thickening sauces, by whisking a small amount of cornstarch or flour with water or broth. Whisk until there aren't visible lumps. It should be thick but drizzly in consistency.

However, our favorite way to pretreat sweet potatoes is to bake them! Baking your sweet potatoes in the oven at 350ºF (177ºC) for about 20 minutes and then fully dehydrating them will yield a much better flavor and texture when they are rehydrated.