5 Ways to Royally Mess Up Sweet Potato Casserole (2024)

FAQs

Why is my sweet potato casserole mushy? ›

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.

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.

1 teaspoon of corn starch to 1 cup of casserole liquid, mxi it well and add it to the casserole. Give a good stir and when it bubbles a bit it will thicken.

How Long to Roast Sweet Potatoes. This recipe produces perfectly roasted sweet potatoes after about 30 minutes in an oven preheated to 425 degrees F. If you like your roasted sweet potatoes very soft, you might want to cook them a tad longer.

Citrus and herbal aromas. Purple sweet potatoes contain linalool, an aroma molecule also present in cilantro and coriander seed. Its lemony citrus scent pairs well with basil, ginger, blueberries, blackberries, hazelnut and even coffee!

Don't Overcrowd Your Baking Sheet

The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries.

Baking Soda – boiling the potatoes in baking soda draws out the starch and allows the outside to get brown and crispy. Sweet Potatoes – yams work fine too. Extra Virgin Olive Oil – gets infused with rosemary and garlic and is the key to getting that crispy exterior.

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.

I would skip the milk, just cream and cheese, and make sure to bake a long time uncovered. I never add a thickener. I'd suspect the potato type you are using as a PP suggested and/or that your cream/milk is separating which you see as “watery”.

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.

Why are my baked sweet potatoes mushy? ›

Typically when you roast sweet potatoes, they end up mushy, not crispy. That's because the high sugar content and moisture in the potato creates a softer result.

Overmixing: Overmixing the sweet potato filling can lead to a mushy texture. When mixing, especially after adding eggs, mix and mash only enough to combine the ingredients. Overmixing can add excess air, leading to a softer texture.

There are a few reasons that sweet potatoes get soggy. The first is that they aren't being cooked at a high enough temperature. The second is that they are too crowded on the pan, which prevents hot air from circulating around them and creates steam. And lastly, they were saturated in too much oil.

The starch in potatoes is held together by pectin. When that pectin breaks down too quickly in the boiling process, mushy potatoes result.