Sweet Potato Casserole
Another holiday dish that my grandmother put to the table every year and again, another of her recipes that I have modified. Her sweet potato casserole was a hit every year, but I found it a little too sweet for me a few years back. This version is still pretty sweet but it wont accidentally be placed on the dessert table!
Another holiday dish that my grandmother put to the table every year and again, another of her recipes that I have modified. Her sweet potato casserole was a hit every year, but I found it a little too sweet for me a few years back. This version is still pretty sweet but it wont accidentally be placed on the dessert table!
- Carbohydrate 718.901100842261 g
- Cholesterol 1640.26666667681 mg
- Fat 696.622886736279 g
- Fiber 10.4640004246478 g
- Protein 21.0911533460585 g
- Saturated Fat 398.001606674253 g
- Serving Size 1 1 Recipe (1701g)
- Sodium 4595.41800027605 mg
- Sugar 708.437100417613 g
- Trans Fat 47.1352486701598 g
- Calories 8969 calories
Step-by-step
- Combine first 6 ingredients.
- Pour into a buttered 1 1/2 to 2-quart casserole dish.
- Mix remaining ingredients together and sprinkle over top.
- Bake at 350° for 30 to 40 minutes, until hot
Treating canned sweet potato puree as a direct equivalent to fresh roasted roots ruins the structural integrity of this dish. Canned varieties contain excess moisture and added water weight that thins the filling and mutes natural earthiness. Roasting whole tubers until deeply caramelized concentrates starches and creates a dense, naturally sweet base that holds added dairy and eggs without turning watery. Sweet potato casseroles gained prominence in American menus during the early twentieth century, heavily promoted by agricultural institutes aiming to increase domestic consumption.
- Bake whole sweet potatoes at 400 degrees Fahrenheit for 60 to 75 minutes until a metal skewer slides through the center with zero resistance.
- Mash the roasted flesh while still warm to ensure a smooth emulsion with the melted butter and milk.
- Whisk the eggs lightly before incorporating them into the warm potato mixture to prevent premature coagulation or scrambling.
- Bake the assembled casserole at 350 degrees Fahrenheit for 30 to 40 minutes until the edges bubble vigorously.
Proper baking turns the pecan and flour topping golden brown while setting the custard interior. Cool the dish for 15 minutes before serving to allow the starches to firm up.
