How do you keep sweet potato casserole from being runny?

Be careful not to overcook your sweet potatoes! They will turn soggy and watery as they release too much liquid. Also, be sure to use full-fat heavy cream or heavy whipping cream, low-fat alternatives will have a thinner, more liquid-like consistency that can cause your casserole to become runny.

What tastes better boiled or baked sweet potatoes?

On their own, boiled sweet potatoes are pretty bland. However, I much prefer to use them in recipes like this sweet potato casserole, because they take on the flavor of the rest of the ingredients well.

Why add eggs to sweet potato casserole?

Eggs bind the ingredients together, giving the filling structure and creating a lighter, fluffier consistency.

How to thicken up sweet potato casserole?

If the filling is too thin for your liking, feel free to stir in a bit of flour or cornstarch. Start with small amounts, and adjust as needed!

Best Sweet Potato Casserole Recipe

Description

Elevate your favorite holiday side dish with the sweet, warm, rich nutty flavor of this sweet potato pecan casserole with a streusel topping!

Ingredients

Scale

For the Sweet Potato Base:

4 lbs. sweet potatoes, peeled and halved crosswise
1/2 cup granulated or cane sugar
4 large eggs, beaten
1/4 cup unsalted butter, melted
1/2 cup heavy cream or heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 teaspoon kosher salt

For the Pecan Streusel Topping:

1/3 cup all-purpose flour
1/2 cup brown sugar, packed (light or dark)
1/4 cup cold unsalted butter, cubed
1 cup chopped pecans

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Instructions

Place the halved sweet potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce the heat and simmer for about 20-40 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Cook time will depend on the size of the potatoes. Drain well.
Preheat the oven to 350F. Lightly coat a 9X13 baking dish with non-stick spray.
Transfer the drained sweet potatoes to a large mixing bowl. Mash the potatoes until smooth. Add the sugar, eggs, butter, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
Transfer the sweet potato mixture to a prepared baking dish, spreading it out evenly.
Make the Pecan Streusel Topping: Combine the flour and brown sugar in a medium bowl. Cut butter into the mixture using a pastry cutter or fork. Mix until the mixture resembles coarse crumbs. Stir in the chopped pecans. Sprinkle the pecan streusel topping evenly over the sweet potato mixture in the baking dish.
Bake for 40-50 minutes, or until the topping is golden brown and the casserole is heated through. Allow the casserole to cool slightly before serving.

Notes

Sweet Potatoes: It’s important not to overcook the potatoes in step #1 or they will turn crumbly, and soggy, and your casserole will be watery.
Heavy Cream: For the best creamy texture and not a watery casserole, do not substitute heavy cream with anything lower in fat, such as half and half or milk.
Use Cold Butter: For the streusel, keep the butter refrigerated until you’re ready to use it. If your butter is too warm it can create a soggy topping.
Make Ahead: This casserole dish can be prepared up to 2 days in advance. Follow the directions to assemble the casserole right up to adding the topping. Then, cover the baking dish with foil, and transfer it to the fridge. Prepare the streusel topping, cover it, and refrigerate separately until ready to use it. When you’re ready to bake, add the streusel, and bake as normal, adding a few extra minutes as needed for the casserole to heat through.

Nutrition

Serving Size: 3/4 cup
Calories: 377
Sugar: 23 g
Sodium: 240.8 mg
Fat: 17.7 g
Carbohydrates: 50.9 g
Protein: 5.9 g
Cholesterol: 88 mg