Crockpot Sweet Potato Casserole Recipe (2024)

FAQs

How do you make 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!

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.

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.

However, if you prefer a really thick sweet potato casserole, you can add about 2-3 tablespoons of flour to your sweet potato batter and this will help the mixture to thicken.

Covering a casserole (whether with a lid or with aluminum foil) is important because it helps keep moisture and heat inside the baking dish. This encourages even baking throughout, ensuring that noodles come out perfectly al dente and cheese melts uniformly.

For cooking purposes, 1 pound of sweet potatoes equals about three medium whole, 2 cups mashed or 3½ to 4 cups chopped.

Unfortunately, yes! If your sweet potatoes cook too long in the oven they can overbake and become dry. The insides will become mushy. Moving your sweet potato cubes around and checking them periodically can help avoid overcooking.

Once they've been cooked, however, they should go in a shallow airtight container or zip-top bag in the fridge. They'll stay good there for about five days. Tip: You shouldn't leave cooked sweet potatoes at room temperature for more than two hours, as this can promote bacteria growth and cause foodborne illness.

Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.

What makes sweet potatoes taste better? ›

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.

According to an article from Saveur Magazine documented by the Library of Congress, the first recipe of mashed sweet potatoes with marshmallows dates to 1917, when "marketers of Angelus Marshmallows hired Janet McKenzie Hill, founder of the Boston Cooking School Magazine, to develop recipes for a booklet designed to ...

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.

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. Need a gluten-free option?

I prefer to roast my potatoes, but feel free to boil them or cook them in a slow cooker if that is easiest for you. The filling will sometimes look runny before it it baked, but will firm up some after cooking in the oven.

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.

How Do I Make Sure My Mashed Sweet Potatoes are Not Watery? To make sure your potatoes aren't watery, don't overcook the potatoes. It's also important to drain the potatoes completely once you're done boiling them to avoid having unwanted water lingering in your pot.

Bake the casserole for 35 to 45 minutes, until the filling is hot, does not jiggle when you shake the dish, and the topping has browned.

Freezing sweet potatoes drives excess water out of the potato, resulting in an interior with more concentrated flavor. Freezing also lowers the starting temperature of the potato, allowing more time for amylase enzymes to convert starch to sweet-tasting maltose.