Sweet Potato Buffalo Chicken Casserole Recipe (2024)

FAQs

How do you make sweet potato casserole not watery? ›

You should always bake sweet potatoes. Baking intensifies the flavors. Boiling drains out flavor and also makes the sweet potatoes wet. If you bake the sweet potatoes and don't add liquid, you will not have watery sweet potato casserole.

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.

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.

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 is my sweet potato casserole watery? If you overcook your sweet potatoes, they may begin to absorb too much liquid, making them watery. It's important to cut your potatoes into equal-sized pieces so that they all cook at the same rate. Make sure to remove them from the steamer as soon as they are fork-tender!

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Cover and refrigerate leftover sweet potato casserole for up to four days. Bring to room temperature, then warm at 325°F until hot throughout before serving.

Mushy Texture: Sweet potatoes contain a lot of moisture, and overcooking can cause them to become mushy and overly soft. Instead of a firm and slightly tender texture, they may turn into a puree-like consistency. Loss of Flavor: Overcooking can lead to a loss of flavor in sweet potatoes.

How can I tell if my casserole is done? ›

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.

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.

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.

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).

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.

Simply whisk equal parts butter and flour together. Then, roll the thick paste into little teaspoon-sized balls. Add one ball to your casserole at a time, waiting about a minute before adding another one, 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.