How To Thicken Sweet Potato Casserole?

Watch me make this Sweet Potato Casserole from start to finish! – Sweet Potato Casserole Recipe Recipe Type : side dish, dessert Author: Serves: 8-10

• 3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)
• 1/2 cup of half-n-half
• 1/4-1/2 cup white sugar
• 1/4-1/2 cup light brown sugar
• 1-2 teaspoons of cinnamon
• few pinches of ground cloves
• few pinches of ground ginger
• few pinches of ground nutmeg (optional)
• 1-2 teaspoons of vanilla extract
• 1-2 Tablespoons all-purpose flour
• 1/2 cup butter, melted
• 2 eggs, beaten
• TOPPING
• 1/2 cup all-purpose flour
• 1 cup of chopped pecans
• 1 cup light brown sugar, packed
• few dashes of cinnamon
• 5 Tablespoon butter melted

1. Preheat oven to 350 degrees
2. Punch a few holes in the sweet potatoes with a fork.
3. Bake for 1 hour or until fork-tender.
4. Remove from oven and let cool. Turn the oven down to 325 degrees.
5. Slice the sweet potatoes and use a spoon to scrape the tender insides into a large bowl.
6. Mash the potatoes up with a potato masher to break up any large pieces.
7. Add in the half-n-half
8. Mix the sweet potato mixture thoroughly until creamy.
9. Mix in the brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg and butter.
10. Add in the flour to thicken if needed and mix well.
11. Taste the mixture to make sure it tastes good and sweet (but not to sweet since we still have that yummy sweet topping to add to it. Add in more spices to suit your taste buds if needed.)
12. Add in the eggs and mix well.
13. Spoon the mixture evenly into a 9X9 inch pan. Set aside.
14. In a medium bowl, add in all of the topping ingredients. Stir until crumbly.
15. Spoon the topping mixture evenly on top of the sweet potato mixture.
16. Bake for 30 minutes.

How do you make sweet potato casserole thicker?

2. Forget the Egg – 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.

How do you make sweet potato casserole not watery?

Mistake to Avoid #1: Crunchy Sweet Potatoes – 5749841.jpg Use any multicooker or electric pressure cooker to make this classic Thanksgiving side dish. The sweet potatoes get perfectly tender and almost caramelized while cooking under high pressure, plus using your multicooker saves stovetop and oven space. There’s some debate over which is better: Sweet potato casserole with a filling as smooth as silk or a filling that has a little more texture.

No matter where you land, everyone can agree that the filling shouldn’t be crunchy. If it is, you’ve got a problem—and the problem is that your sweet potatoes haven’t been cooked properly. 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 equal-size pieces so they cook at the same rate. (Another hot tip if you’re boiling your sweet potatoes: Don’t overcook them! They tend to absorb water, which could make the filling watery.) So say you do have some undercooked bits of sweet potato.

How do you thicken potato casserole?

Download Article Download Article A casserole is an easy and delicious dish that’s perfect for when you are craving something warm and hearty. Although it’s simple to put together and bake in the oven, it can sometimes turn out too liquidy. Thankfully, it’s easy to thicken a casserole by adding typical starches, cooking with thickening nuts and seeds, or even just removing the excess liquid.

1. 1 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.
   • You can also add your seasonings to the flour and toss the meat in it before cooking it.
2. 2 Make a roux. A roux is made with equal parts butter and wheat flour. First, cook the butter over medium heat until thoroughly heated. Slowly add in the flour while whisking. Continue whisking about 2-3 minutes after all the flour has been added. Combine this paste with the base liquid of your casserole before adding it to the casserole dish.
   • 1 ounce (28 g) of butter and 1 ounce (28 g) of flour should be enough to thicken 1 US pint (2.0 c) of liquid.
   • For a vegan version, substitute oil instead of butter.

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3. 3 Mix up a beurre manié if you don’t want to cook your thickener.
   

   Why is my sweet potato casserole liquidy?

   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.

   Should I put eggs in my sweet potato casserole?

   Should I Put Eggs In My Sweet Potato Casserole? – Yes, sweet potato casseroles are best with eggs. Eggs add structure to the dish so that it’s more than just a sweet potato mash. It’s important to make sure the sweet potatoes have cooled enough before you mix in the eggs, otherwise they’ll just scramble in the bowl.

   Is sweet potato casserole supposed to be jiggly?

   How to Tell When Done? – It really it all comes to down answering one simple question – Should Sweet Potato Pie Be Jiggly in the Middle? Just as cookies are overdone if they look done in the oven, sweet potato pie should not look done in the oven. The center of the pie should have some jiggle to it.

   • The reason for this is carryover heat.
   • Just because we pull the pie from the oven doesn’t mean it just suddenly stops cooking.
   • The pie coming out of an oven that was 350 degrees and the pie itself it definitely not that hot.
   • It takes time for the pie to cool down to the point where it is no longer going up in temperature.

   The strategy is by puling the pie before the filling is completely set that the carryover heat will bring it to a point where the custard is set (sweet potato pie is considered a custard pie). The filling will set around the edges before the center. If it is jiggly on the sides too then there would be enough heat for it to carryover to being fully set.

   Can you overcook a sweet potato?

   Can You Overcook Sweet Potatoes In The Oven? – Overcooking sweet potatoes in the oven would be a difficult thing to do! It’s much better to have a soft, fluffy, overcooked sweet potato than a hard, crunchy one. If you prefer to boil your sweet potatoes before baking or grilling to cut down on cook time, you can overcook them this way.

   Why are my yams runny?

   WHY ARE MY CANDIED YAMS RUNNY? – The combination of brown sugar and butter should create a syrup when the yams are baking in the oven. If your syrup is consistently runny, there are a few tips you can try to thicken it up before it gets to the baking dish.

   Replace the butter in the recipe with clarified butter (ghee), which naturally has less water than regular butter. Combine the butter and brown sugar in a saucepan over medium heat. Whisk until melted and slightly thickened, then pour over yams before baking. This should help cook some of the water out and thicken the syrup.

   Why is my sweet potato hard after cooking?

   An under-baked, hard potato is an unwelcome surprise to bite into after retrieving from the oven. If it’s been cooking a long while you’re likely wondering what is going on here. After all, everybody wants a soft, fluffy potato and crispy skin to enjoy.

   1. Potatoes that are still hard after baking haven’t had a high enough heat for long enough to soften the starches in the flesh.
   2. Cooking for 15 minutes longer or pre-cooking in the microwave should soften the potato.
   3. You may need to check your oven temperature if it is faulty.
   4. Some large potatoes can take forever to cook through.

   Try using medium-sized potatoes if large ones won’t cook through, and keep them all the same size to cook evenly. In this article, I’ve put together my best cooking instructions for getting the perfect baked potatoes.

   What do you do when your casserole is too runny?

   How to thicken sauce with flour – Flour can be used in 2 different ways:

   Toss meat pieces in flour prior to browning. The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it’s cooking. Don’t add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell. Only add one teaspoon at a time, bringing to the boil before adding more.

   What is the best way to thicken a casserole?

   Using flour as a thickener – Flour can be used in three ways: 1. It can be added to the meat as it’s being fried, before liquid is added, and this way it will thicken a stew as it cooks. We use this method in our beef & vegetable casserole recipe.2. Flour can be mixed with a little cold water to make what is unattractively called a ‘slurry’, which is then stirred to disperse it and stop it forming clumps – a technique called ‘slaking’.

   After adding to the stew, it’s brought to the boil to cook out the flour taste and allow the starch to swell. Try this using 1 tsp flour at a time, incorporating each lot before adding another.3. Alternatively, you can mix equal quantities of flour and butter (and/or oil) together to make a paste called ‘beurre manie’.

   Whisk bits of the resulting paste into the hot stew where they will dissolve and disperse the flour. (This works better if you have lifted the meat or veg out of the gravy or sauce, first.) Use 1 tbsp flour and 1 tbsp butter to start and whisk it in bit by bit, then make more if you need to.

   How do you thicken a casserole without flour?

   How can I thicken a stew without using flour? – For a gluten-free thickener, make a slurry using a starch like cornstarch, arrowroot powder, chickpea flour or potato starch instead of all-purpose flour. Again, be sure to stir in the slurry to prevent lumps from forming and bring the stew to a boil for at least a minute or so to give the slurry time to work and properly thicken the stew.

   Can sweet potato casserole be made ahead and frozen?

   A Guide to Freezing Sweet Potato Casserole – Sweet potato casserole is one of those dishes that you just never know if it’s going to freeze well. But the truth is, it really does freeze well and it’s incredibly simple to freeze and work with. Sweet potato casserole has sweet potatoes and marshmallows, often mixed with a few other ingredients.

   • Everything freezes well and you can make it ahead and freeze it or you can freeze it after you’ve cooked it.
   • The process is relatively the same and there are no changes.
   • You might have heard sweet potato casserole also referred to as yams or yam casserole.
   • It’s all essentially the same thing.
   • You can mix up your ingredients and toppings easily.

   For instance, some people add pecans to theirs while other people incorporate a breadcrumb topping. Traditionally, sweet potato casserole is made with a marshmallow topping but you can truly make it however you want to. Nearly any dish can be personalized to your own tastes and preferences.

   Can you cut up sweet potatoes ahead of time?

   1. Vegetables – Shutterstock Whether you are cooking a vegetable on its own or to be mixed with other ingredients (e.g., a stir-fry or soup), you can prep it in advance. By “prep,” I mean wash, dry, peel (if appropriate), and cut up. To prevent drying out in the refrigerator, put a damp paper towel on top of the cut vegetables and store in an airtight container.

   You can also blanch vegetables 1 to 2 days in advance and store in the refrigerator. Blanching is to boil in salted water until just tender and then to shock in ice water to stop the cooking process. Drain, pat dry, and refrigerate. Vegetables to be added to a cooked dish, such as in a frittata or casserole, can be sautéed or roasted the day before and stored in the refrigerator.

   The same goes for a stand-alone vegetable, such as spaghetti squash. Asparagus and Green Beans: Can be washed, trimmed, and stored in an airtight container or a resealable bag for 2 to 3 days. Avocado: (Technically a fruit, but I’ve included it here with veggies.) Can be peeled, pitted, sliced or cubed 2 to 3 hours in advance.

   Arrange in one layer on a plate and cover tightly with plastic wrap, adhering the wrap to the avocado to prevent any exposure to air. Carrots: Carrots can be peeled in advance (if roasting them whole) or peeled and chopped, shredded, or grated up to 3 to 4 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator.

   Bell Peppers: Can be washed, cored, and seeded 2 to 3 days in advance. Store whole or sliced/chopped in a sealed bag or container with an airtight lid in the refrigerator. Broccoli and Cauliflower: Can be washed and cut into florets 2 to 3 days in advance.

   Store in a sealed bag or container with an airtight lid in the refrigerator. Brussels Sprouts: Brussels sprouts can dry out, so if you can, slice these as you go. But prepping the day ahead is fine, especially if you’re going to cook them versus use them raw. Cabbage: Can be washed and chopped, sliced, or shredded 1 to 2 days in advance.

   Store in a sealed bag or container with an airtight lid in the refrigerator. Celery: Celery can be washed and chopped 3 to 4 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator. Eggplant: Can brown when exposed to air, so it’s good to peel/cut/cube/slice as you go.

   Fennel: Can be washed, then thinly sliced or chopped 2 to 3 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator. Garlic: Can be peeled and whole cloves stored in a glass jar or resealable bag until ready to use. Stays good for 7 to 10 days. Fresh minced garlic can lose its flavor/potency when prepared too far in advance, so chop as you go to preserve the flavor.

   You can also find frozen, minced garlic in markets.

   How do you get the strings out of sweet potatoes?

   Boil the sweet potatoes until they are fork tender. Drain the potatoes in a colander and allow them to cool. Peel the cooled sweet potatoes with a sharp paring knife, removing as many of the strings as you can by hand.

   Why are my yams runny?

   WHY ARE MY CANDIED YAMS RUNNY? – The combination of brown sugar and butter should create a syrup when the yams are baking in the oven. If your syrup is consistently runny, there are a few tips you can try to thicken it up before it gets to the baking dish.

   Replace the butter in the recipe with clarified butter (ghee), which naturally has less water than regular butter. Combine the butter and brown sugar in a saucepan over medium heat. Whisk until melted and slightly thickened, then pour over yams before baking. This should help cook some of the water out and thicken the syrup.

   Can you overcook baked sweet potatoes?

   Can You Overcook Sweet Potatoes In The Oven? – Overcooking sweet potatoes in the oven would be a difficult thing to do! It’s much better to have a soft, fluffy, overcooked sweet potato than a hard, crunchy one. If you prefer to boil your sweet potatoes before baking or grilling to cut down on cook time, you can overcook them this way.

   Can sweet potato casserole be reheated?

   Easy Sweet Potato Casserole – A classic Thanksgiving holiday side dish made easy! The praline topping is irresistible! Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Course Side Dish Cuisine American Servings 5 people Calories 485 kcal

   ▢ 2 lbs sweet potatoes ▢ 2 large eggs ▢ 2 Tablespoons butter ▢ 1/2 cup packed brown sugar ▢ 1/2 teaspoon salt divided ▢ 1 teaspoon pure vanilla extract ▢ 1/2 cup packed brown sugar ▢ 3 Tablespoons all-purpose flour ▢ 2 Tablespoons butter melted cooled ▢ 1/4 cup chopped pecans

   Butter 2 quart casserole dish. Set aside. Peel and dice sweet potatoes. Cook in a pot with water until soft. Preheat oven to 350 degrees F. Once potatoes are cooked, drain and mash. Add butter, brown sugar, vanilla, salt and eggs. Mix well. Using a whisk helps. Spread potato mixture in prepared casserole dish. Set aside. In another mixing bowl, mix together sugar, flour, salt and nuts. Add melted butter and stir with a fork, until it forms crumbly dough. Sprinkle the topping over the mashed potatoes. Bake casserole for 25 minutes. If desired, add mini marshmallows. Place dish back in the oven and bake until the marshmallows are toasted, about 3 to 5 minutes. Cool before serving.

   To reheat a sweet potato casserole, preheat oven to 300 degrees F. Cover the dish with aluminum foil, to prevent the brown sugar pecan topping from burning, and bake for about 15 minutes. Calories: 485 kcal | Carbohydrates: 84 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 6 g | Cholesterol: 89 mg | Sodium: 449 mg | Potassium: 716 mg | Fiber: 6 g | Sugar: 50 g | Vitamin A: 26115 IU | Vitamin C: 4.4 mg | Calcium: 105 mg | Iron: 2.1 mg

   How long does sweet potato casserole last?

   For the topping: –

   Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. Bake at 350 degrees F for 35-40 minutes.

   *Topping: To add a marshmallow topping instead, simply top the casserole with a layer of miniature marshmallows and bake for about 25 minutes, or until the marshmallows are puffy and browned. To Make-ahead: You can prepare sweet potato casserole 1-2 days in advance.

   1. First make the filling and smooth into your baking dish.
   2. Then make the topping but instead of putting it on the casserole, place it in a ziplock bag.
   3. When you’re ready to bake your sweet potato casserole, take it out of the fridge and sprinkle the topping on top! Then bake at 350 for 35-40 minutes.
   4. This is the perfect Thanksgiving side dish to make a day or two ahead of time, to save time and stress the day of.

   Here are some other great make-ahead Thanksgiving recipes. Storing: Store sweet potato casserole covered in the refrigerator for 4-5 days. Freezing : Prepare the sweet potato casserole completely, but don’t bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months.