Creamy Sweet Potato Casserole
With the holidays quickly approaching, there are many dishes to be prepared and perfected. A sweet potato casserole is right up at the top of the list of the most desired holiday dishes. While there have been many different variations on how it should be prepared, this is one way that goes outside the box. For this recipe, we will be utilizing a Thermodyne slow cook and hold oven, but we will also give you variations on how to prepare it at home.
Making it Creamy
The secret to this recipe is slowly cooking the sweet potatoes in the butter and cream. While traditionally people will boil potatoes in water to cook them, the problem with this is that a lot of the flavor of the potato goes in the water and is lost. With our method we are going to slow cook it in the butter and cream that we will then be pureeing it in. Allow us to walk you through the process of making the best sweet potato casserole ever:
1 C. Pecans, chopped
½ C. Brown Sugar
8 oz. Butter, Whole & Melted
½ C. Flour
1 tea. Cinnamon
¼ tea. Nutmeg
Sweet Potato Base:
3 LBS. Sweet Potatoes
½ C. Cream
8 oz. Butter, Whole
1/3 C. Sugar
¼ tea. Cinnamon
½ tea. Salt
- Peel your sweet potatoes and slice them into ¼ inch slices. Place them into a Cryovac bag.
- Add the remainder of the ingredients into the bag and seal it.
- Place your bag onto an Amber Cambro pan with solid lid in your 210° preheated Thermodyne oven. Cook for 4 hours. Alternatively, you could just place all these items in a pot on the stove and simmer on low until potatoes are soft.
- While sweet potatoes are cooking, add all your topping ingredients to a sheet tray and allow them to toast in the Thermodyne for 2 hours at 210°.
- After 2 hours, pulse the mixture in a food processor to make in a smoother crumble.
- After sweet potatoes have finished cooking, pour the entire contents into a food processor and puree until it is smooth.
- Pour sweet potato mixture into a casserole dish and top with crumb topping. Bake at 300° for 30 minutes or store in a refrigerator overnight and bake the next day at 300° for 1 hour.
The key to this recipe and many other great potato recipes is to not waste the flavor of the potato by releasing it in the water or air. The benefit of simply cooking the starch in the other ingredients is a sure-fire hack that will result in it the best-tasting dishes.
About Thermodyne Foodservice Products
Founded in 1987, Thermodyne Food Service Products, Inc. specializes in the manufacturing of both countertop and full-sized slow cook and hold ovens. Each unit features Thermodyne’s patented Fluid Shelf Technology, in which low-temperature heat is transferred throughout each shelf rather than through the air. This not only ensures food quality and safety but also allows food products to be held for extended periods. Contact us today to find out about the incredible flexibility and serving capabilities made possible by Fluid Shelf Technology. For more information, call 888-310-7352 or visit www.tdyne.com.
Posted in: Cooking Tips & Recipes