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.
Similarly one may ask, are yams and sweet potatoes the same?
That sweet, orange-colored root vegetable that you love so dearly is actually a sweetpotato. Yes, all so-called “yams” are in fact sweetpotatoes. Most people think that long, red-skinned sweetpotatoes are yams, but they really are just one of many varieties of sweetpotatoes.
Secondly, can sweet potato be substituted for yams?
The main reason you can’t substitute sweet potatoes for yams, or vice versa, is because the two root vegetables taste entirely differently and have very different nutritional compositions. A yam is starchy and dry, but a sweet potato is, as the name suggests, sweet and moister.
Can you freeze sweet potato casserole?
For long-term storage, it’s best to freeze sweet potato casserole after cooking. It’s best to store sweet potato casserole in a freezer bag. You can keep sweet potato casserole frozen for four months.
You can bake or boil your sweet potatoes for sweet potato casserole. … If you’re boiling, make sure to cut your sweet potatoes into equal-size pieces so they cook at the same rate. (Another hot tip if you’re boiling your sweet potatoes: Don’t overcook them! They tend to absorb water, which could make the filling watery.)
According to the U.S. Department of Agriculture, sweet potato consumption in the United States nearly doubled in just 15 years. … While they have always made special appearances on many American tables around the holidays, year-round demand for the root vegetables has grown.
Sweet potato pies are essentially baked custard pies, so they should be stored in the refrigerator. After baking your pie, let it cool completely for two to four hours.
Yes, we’re talking about the infamous sweet potato casserole, an arbitrary tradition that, over time, has deceptively positioned itself as an American classic, akin to apple pie. … Here’s an air-tight case for why marshmallows don’t belong anywhere near a sweet potato.
You don’t have to peel sweet potatoes before cooking them. However, most people prefer the smoother texture of peeled potatoes, especially in sweet dishes like sweet potato pie. If you keep the skins on your sweet potatoes, please remember to wash and scrub them well before cooking them.
Mash the potatoes up with a potato masher to break up any large pieces. Mix the sweet potato mixture thoroughly until creamy. Mix in the brown sugar, white sugar, cinnamon, cloves, ginger, nutmeg and butter. Add in the flour to thicken if needed and mix well.
Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. … Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.
Sweet potatoes can either boost or curtail weight loss, if that’s your goal, depending on how you enjoy them. They’re wonderfully delicious, nutrient rich, and high in fiber. This means that they can help you lose or maintain weight by keeping you feeling full for longer.
It became an African cuisine tradition brought to the United States by slaves, who made it using sweet potatoes and yams, a plant native to Africa, instead of pumpkin. Ever since, sweet potato pie has been a must-have dish at many African-American family gatherings, especially Thanksgiving.
Sweet potato pie (while sometimes thought to be the same as sweet potato casserole, they are indeed different dishes) is a traditional dessert, originating in the Southern United States among the African American community.
HOW TO SERVE SWEET POTATO PIE. This recipe can be served at chilled or at room temperature. While I would not recommend slicing into it straight from the oven, it would be ok to re-warm it slightly too. I love a slice served with a dollop of soft, sweetened whipped cream, and a little sprinkling of cinnamon.
US yams are higher in sugar content and get very soft when they bake. Sweet potatoes are starchier and are better for cooking and frying because they keep their shape. Yams are great to use for sweet potato pies and other baked goods. You can use either for this recipe.
Yams are starchy and have a rough, brown exterior. They can grow up to 45 feet long and are eaten in parts of Latin America, West Africa, the Caribbean, and Asia. Sweet potatoes are a New World root vegetable, have a softer, reddish skin, a creamier interior, and often, a darker interior.
Forget the Egg
The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn’t scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.
Yes, you should soak sweet potatoes before baking. Soaking sliced sweet potatoes before baking will release surface starches. Releasing surface starches helps to crisp the potatoes on the outside, resulting in a deliciously crispy potato.
Tikkis made of baked sweet potatoes, yams and potatoes, mixed in with seasoning and fried crisp.
- Sweet Potato Puffs.
- Sweet Potato and Quinoa Bowl.
- Sweet Potato Rice.
- Sweet Potato Cold Soup.
- Hassel Back Sweet Potatoes.
The sweet potato casserole with pecans recipe originated in the South, and early variations of the recipe included different ingredients like cream or milk. The recipe has morphed over to the years to the recipe we know today, and Ruth’s Chris is famous for its version of this side dish.
Sweetpotatoes are almost always sweeter than yams. They have versatile flavor easily altered by cooking methods. Starchier and more potato-like, usually not very sweet.
So, an early 20th-century marshmallow corporation is behind the invention of a dish that many of us think of as timeless and essential for Thanksgiving. Hill’s booklet contained “the first documented appearance of mashed sweet potatoes baked with a marshmallow topping.” And what could be more American than that?
According to an article from Saveur Magazine documented by the Library of Congress, the first recipe of mashed sweet potatoes with marshmallows dates to 1917, when “marketers of Angelus Marshmallows hired Janet McKenzie Hill, founder of the Boston Cooking School Magazine, to develop recipes for a booklet designed to …
The sweet potato first found success in Europe and later in America due to the trans-Atlantic slave trade, which forced the migration of countless human-beings and relocated them primarily in the South. The popularity that sweet potatoes ultimately found within the black community was due to convenience.
“When Africans came to the new world as enslaved people, they substituted sweet potatoes for yams.” The Southern classic of sweet potato pudding or “pone” was popular as either a side dish or dessert, and by the end of the Civil War, appreciation of the orange tubers had migrated to the North.
Sweet potatoes have been popular in the American South since colonial times, when slaves who worked in plantation fields and kitchens mistook them for the yams they knew in their homelands. …