Sweet Potato Chili Casserole Recipe - Don't Miss This Easy Skillet Dinner! (2024)

FAQs

How do you make sweet potato casserole not watery? ›

Eggs and cream help stabilize the dish and prevent it from becoming too runny (a common complaint with many sweet potato casserole recipes). Make it as smooth or chunky as you like!

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.

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

If your sweet potatoes are already cooked, storage is fairly simple. Put your cooked sweet potatoes in a shallow container such as a GladWare® Container or a GLAD Food Storage Zipper Gallon Bag and place in the refrigerator for short-term use. Cooked sweet potatoes can last in the fridge for 3 to 5 days.

Why is my sweet potato casserole watery? If you overcook your sweet potatoes, they may begin to absorb too much liquid, making them watery. It's important to cut your potatoes into equal-sized pieces so that they all cook at the same rate. Make sure to remove them from the steamer as soon as they are fork-tender!

Canned or frozen sweet potatoes may be substituted for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Canned sweet potatoes are generally smaller in diameter because of their better canning qualities.

Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.

Freeze Time for Sweeter Sweet Potatoes

So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.

If you are not adding eggs, you can thicken your sweet potato casserole by adding a bit of flour or cornstarch. You will need about 2-3 tablespoons of flour and 1 tablespoon of cornstarch.

“Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat carbs but need to watch portions of foods with carbs.” What this means: Limit portions to half a sweet potato per meal or snack.

Which people should not eat sweet potato? ›

People with kidney problems must avoid eating sweet potatoes because an improper functioning kidney cannot remove potassium from their body, causing high potassium levels that can be harmful to them. Sweet potatoes contain high amounts of oxalates that may increase the risk of calcium-oxalate kidney stones.

If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.

Once they've been cooked, however, they should go in a shallow airtight container or zip-top bag in the fridge. They'll stay good there for about five days. Tip: You shouldn't leave cooked sweet potatoes at room temperature for more than two hours, as this can promote bacteria growth and cause foodborne illness.

Cooked sweet potatoes generally keep without spoiling for a few hours when stored at room temperature. They can last three to five days if stored in an airtight container and refrigerated.

Softness: A spoiled sweet potato often becomes mushy or develops soft spots. If it feels mushy or has soft spots, it's a no-go.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

Freezing sweet potatoes drives excess water out of the potato, resulting in an interior with more concentrated flavor. Freezing also lowers the starting temperature of the potato, allowing more time for amylase enzymes to convert starch to sweet-tasting maltose.

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.