Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe) (2024)

FAQs

Why is my sweet potato souffle runny? ›

Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny. Just know it's a flavor trade-off you'll be making if you do this.

Mix mashed sweet potatoes, eggs, ⅓ stick of butter, sugar, milk, and vanilla on the stovetop on medium heat. Transfer to a shallow baking dish.

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).

To thicken sweet potato souffle, you can stir in more mashed sweet potatoes or another egg. Or try mixing in a different thickening agent, like flour.

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.

There's only one serious secret to the perfect soufflé and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.

Well-beaten, stable whites are the key to a gorgeously puffy soufflé. So don't rush this step. The slower you go, the better your chances for success. Take a moment to make sure there are no traces of yolk or any fat in the egg whites or the bowl.

What is the difference between a casserole and a souffle? The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes.

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.

How to tell when sweet potato casserole is done? ›

Sprinkle the topping evenly over the sweet potato mixture, then pop it into the oven and let it bake for 40 to 45 minutes. You will know it's done when the topping is lightly browned and the center of your casserole is set and firm.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

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.

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

Another moisturizing fix: Melt some butter and drizzle over the top; or season and warm some cream and use that to baste your dish. Finally, serve with a wedge of lemon or lime for squeezing, which can add some acidity balance in addition to a bright hit of flavor.

The hotter the oven, the more quickly and fully the soufflé will rise, and the faster it will brown and set on the outside. But the soufflé is also more likely to remain runny in the center, since it'd come close to burning on the outside if you were to leave it long enough to cook through to the center.

What do I do if my sweet potato pie filling is runny? One thing I love about this sweet potato pie is the addition of flour to get the perfect texture. Also, be sure to chill the pie for at least 3 hours once it cools. This allows the filling to set.

I prefer to roast my potatoes, but feel free to boil them or cook them in a slow cooker if that is easiest for you. The filling will sometimes look runny before it it baked, but will firm up some after cooking in the oven.

Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.