Yummy Paula Deen Sweet Potato Casserole Recipe - TheFoodXP (2024)

FAQs

Can you make Paula Deen's sweet potato casserole ahead of time? ›

Yes it can be made ahead and time and baked the day of!

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!

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.

Boiled sweet potatoes have a tendency to absorb water, which, in turn can make the casserole a little soupy. This recipe, however, calls for baking the sweet potatoes! You'll also find that this recipe doesn't add too much liquid to the mix.

Here are some other great Make-Ahead Thanksgiving recipes. To Store: Store sweet potato casserole covered in the refrigerator for 4-5 days. To Freeze: 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.

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes.

(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.)

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.

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.

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.

Why do Americans put marshmallows on sweet potato casserole? ›

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.

Spoiler: They're not the same vegetable.

That's because sweet potatoes and yams are in fact very different vegetables that we've come to refer to interchangeably for a number of reasons over the years. While a dish may arrive at your table calling itself "candied yams," it may well have been made with sweet potatoes.

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.

Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.

Potatoes: Peel or pare and chop up to a day in advance. Store in a bowl of cold water in the refrigerator. Sweet potatoes: Peel and chop 3 to 4 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator.

Casseroles may be the most all-around satisfying dishes. Not only are they super hearty, but they're extremely easy to pull off, which makes casseroles the most accommodating meal out there. The only thing that can make a casserole more convenient is preparing it ahead of time.

You can peel and cut sweet potatoes and store them in the fridge for up to 24 hours in advance for easier meal prep, according to the Chef John Folse Culinary Institute at Nicholls State University. To do this, place the raw, cut sweet potatoes in a bowl of water — covered — in the fridge to keep them fresh.

You should avoid storing sweet potatoes in the refrigerator says Richard, explaining that refrigerator storage "will produce a hard center and unpleasant taste." If you choose to store sweet potatoes on your countertop, keep an eye on them because Richard notes that storing the tubers in the sunlight can cause them to ...