Copycat Ruth's Chris Special Sweet Potato Casserole Recipe | CDKitchen.com (2024)

FAQs

How do you make sweet potato casserole not watery? ›

Eggs are not necessary in sweet potato casserole, but they can be added to stiffen up and bind the mixture. If you find your sweet potato mash seems watery or loose, it may be a good idea to whisk in an egg before spreading it into the pan and baking it.

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.

According to an article from Saveur Magazine documented by the Library of Congress, the first recipe of mashed sweet potatoes with marshmallows dates to 1917, when "marketers of Angelus Marshmallows hired Janet McKenzie Hill, founder of the Boston Cooking School Magazine, to develop recipes for a booklet designed to ...

Rinsing sweet potatoes of any leftover sugary film will uphold their integrity, giving you the most authentic sweet potato taste and texture. Most sweet potato recipes value the natural taste and texture of the yam first and foremost, adding sugar or seasonings separately instead of incorporating the canning liquid.

The ooze is actually referred to as "sap." It is made up of sugar and starch combined with the moisture found in the vegetable, and it escapes out of the damage made from the knife. The sap really equals the sweetness. If it's pouring out of your potato, that means it's a sweet and delicious vegetable.

Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.

You may not want to substitute true yams in your Candied Yams recipe since their flavor isn't the same as the sweet potatoes in the dish. They can be substituted for sweet potatoes in more savory dishes.

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).

Why do African Americans eat sweet potato pie? ›

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.

Since its introduction to the East, sweet potato has earned a special place in Asian cuisines. In China, they're baked in large iron drums and enjoyed as a winter street food; or made into Mantou buns; while in North-eastern parts, they're often cut in chunks and fried, served with hot syrup.

Some recipes for homemade sweet potato fries ask you to soak the fries before cooking. The theory is that soaking draws out starch from inside the potatoes, helping them crisp up.

There were significantly lower amounts of copper, magnesium, phosphorus, potassium, silicon, and zinc in canned sweet potatoes than in fresh sweet potatoes and no significant differences in cal- cium, chloride, iron, manganese, and sodium between the fresh and canned samples.

One 15-ounce can of sweet potatoes equals one cup of fresh sweet potatoes. Canned sweet potatoes are precooked, so add them at the end of a recipe.

I was never a huge fan of mashed sweet potatoes until I discovered a technique from Cook's Illustrated. They simmer the potatoes right in the cream rather than boiling them in water. This is a complete game changer to say the least! Instead of a watery mash, you end up with an ultra creamy texture guaranteed to please.

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.

Try draining the potatoes better next time And don't over beat/ blend but if you want to thicken them up Try some Wondra quick mix flour, corn starch Or some breadcrumbs . Actually sweet potatoes can be mashed without using marjorine or butter. Mashing without the use of butter or marjorine will make it thicker.

Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer.