Sweet Potato Buffalo Chicken Casserole Recipe (2024)

FAQs

How do you make sweet potato casserole not watery? ›

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

The eggs in the sweet potato casserole are what binds it all together without making the base too heavy. Without them, the casserole wouldn't be quite as fluffy and scoopable!

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.

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.

Everything you'll need to make this recipe.

Choose orange sweet potatoes for the best flavor and sweetness. Brown sugar adds a depth of flavor with a hint of molasses and helps create a caramel-like sauce. All-purpose flour will help thicken the sauce and give some structure.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

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 (or not!)

– I've made this sweet potato casserole with and without eggs, both ways are delicious. The eggs act as a binder and gives the casserole a light and fluffy texture. Without eggs, the casserole doesn't have as much structure but it still silky smooth and tastes delicious.

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.

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

How long is it safe to eat sweet potato casserole? ›

Cooked sweet potatoes can typically be stored in the refrigerator for up to 4-5 days.

Sweet potatoes stored at temperatures above 60 degrees Fahrenheit will shrivel and become dry and stringy. Sweet potatoes may develop an off-flavor and the flesh may become discolored when stored at temperatures below 55 degrees Fahrenheit.

After emancipation, when African American cooks gained more access to their own equipment and refined ingredients, they continued the tradition of baking with yams and sweet potatoes — especially the pie. These deep roots became the foundation of a strong tradition in African American food culture.

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.

China is the world's biggest producer and consumer of sweetpotato, where it is used for food, animal feed, and processing (as food, starch, and other products).

(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. You have two choices: Pick them out or bake your sweet potato casserole long enough to soften the underdone pieces.

Completely dry the sweet potatoes with a tea towel or paper towel. Before starting to peel, let the potatoes sit on a towel, so it absorbs the excess water.

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.

My sauce is watery

If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.