Whether it's Thanksgiving or Christmas; No party is complete without this Paula Deen Sweet Potato Casserole! Make it once and you'll never look back.
After all, she's the queen of Southern cooking, so her recipes are always full of flavor. And with this delicious dish it's hard to decide which layer you prefer.
Is it the soft mashed potatoes or the crunchy nuts? Or maybe it's are you talking about the marshmallow topping that is hot on the outside and soft on the inside? Fortunately, you don't have to choose a favorite. Instead, enjoy all the delicious components in one bite.
Sweet Potato Casserole is always a hit, but if you want the best, it has to be this Paula Copy of Deen's recipe. This sweet and savory dessert is spectacular. So much so that you have to remind your friends and family that they have something to share! I mean, how can you resist the cozy combination of sweet puree? Potatoes? ? , brown sugar, cinnamon, toasted nuts and marshmallows?
In addition to the delicious flavors and textures, it also requires simple ingredients and is very easy to make. And isn't that exactly what we want in a recipe?
I like to use fresh sweet potatoes here, but canned sweet potatoes work too. As for sweet potatoes and yams, they will taste very similar. However, if you use canned potatoes, remember that you don't need to cook them first.
Paula Deen's recipe calls for "cooking" the sweet potatoes. meaning you can boil or bake them. It's entirely up to you, but I think roasting adds more flavor to the potatoes. All you need is an hour at 400 degrees Fahrenheit.
Toast the nuts to bring out their flavor. It only takes 10 minutes and you won't believe the difference!
Cut the sweet potatoes into cubes to speed up cooking. You'll know they're done when they're tender. Do not cook for too long otherwise they will become very soft.
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It is not necessary to peel the potatoes before cooking. Once cooked, the skin will be easier to peel.
Mash the sweet potatoes with a food processor or electric blender to create a smooth, silky puree. If you want more consistency, mash them with a potato masher or a fork.
In this recipe, season the sweet potato with brown sugar, cream and cinnamon. You can add even more flavor by adding a splash of orange juice. You can also add a pinch of pumpkin pie spice for an extra layer of fall flavor.
If you're trying to cut calories, omit the marshmallows. and top the casserole with granola or granola. Provides a wonderful crunch. For a tropical touch, garnish the casserole with coconut. You don't need to cook it first because it will brown in the oven.
After cooking, let the casserole rest for 10-20 minutes before slicing. The layers need this time to harden; Otherwise it will be too liquid.
The sweet potato casserole can be prepared in advance, up to two days before serving. Prepare and store separately (including pre-cooking and mashed potatoes) or prepare and cook the dish (without marshmallows), then cover and refrigerate once cool. Busy holidays call for simple but party-friendly recipes that can be made ahead of time!
So if you don't have enough time to make this casserole that day, simply prepare it up to two days in advance for your celebrations. There is another point. You can cross it off your to-do list.
One option is to prep everything and then make the casserole that day. This will stop you from crying. However, you can also prepare and cook the flan, then let it cool and reheat it the same day.
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In this case I recommend leaving the marshmallows in the casserole until the day you want to eat them. This is because they roast and brown after cooking. Therefore, if you cook them a second time, they may burn.
When they are ready to eat, let the casserole thaw at room temperature and cover with aluminum foil. . Oven covered by heat.
Sweet Potato Stew can be stored in the refrigerator for up to three to five days. Simply cover it with cling film so it doesn't absorb flavors and odors from other foods in the fridge.
You can also freeze the casserole for a while. While. much longer duration. It can be stored in the freezer for up to three months. Wrap it twice in plastic and aluminum foil and place it in the freezer. Allow to thaw overnight in the refrigerator or let thaw on the counter for 30 minutes. Reheat the casserole dish in the microwave until it becomes very hot.
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