Vegan Sweet Potato Casserole (2024)

FAQs

Why put egg in sweet potato casserole? ›

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

Maple syrup, a dash of cinnamon, brown sugar and vanilla all make an appearance for an incredible flavor. It's hearty and satisfying. Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes).

The difference is that sweet potato casserole can either have a toasted marshmallow top or a crunchy brown sugar/nut top and is made with brown sugar in the casserole. Sweet potato pie is made with white sugar, has nothing on top, but can be served with whipped topping.

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.

All-purpose flour will help thicken the sauce and give some structure. Maple syrup balances the sweetness and adds flavor. All granulated sugar can be too sweet.

The casserole sets up as it cools. However, if you prefer a really thick sweet potato casserole, you can add about 2-3 tablespoons of flour to your sweet potato batter and this will help the mixture to thicken.

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.

Sprinkle the pecan topping mixture over the top of the sweet potato filling. 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.

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.

This sweet potato casserole is so delicious! It can be eaten as a side dish or a dessert, warm or cold. It's a great blend of textures: crunchy topping with a creamy filling.

What to put on sweet potatoes besides butter? ›

A good yogurt sauce can make a sweet potato complete, but of course you can always pile on other toppings, too. Drizzle your potato with yogurt sauce, then top with crumbled cooked sausage, especially spicy merguez or chorizo. Or, if you have any leftover roasted or braised meat, shred or chop it and crisp in a pan.

Jewel. With copper skin and deep-orange flesh that's moist and tender when cooked, the jewel is a go-to potato for traditional baking and casseroles.

Many contend the traditional southern dish is 100 percent a dessert, because its served in a pie crust. But others argue sweet potatoes are vegetables, regardless of the crust, and nobody considers meat pies dessert.

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.

The proteins in eggs coagulate or set at different temperatures. This results in thickening but it means that eggs must be cooked gently and heated carefully or they will scramble rather than thicken a sauce or other mixture.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.