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 with 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, I will be utilizing the Thermodyne slow cook and hold oven, but I will also give you variations on how to prepare it at home.
Making it Creamy
The secret to this easy sweet potato casserole 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 me to walk you through the process of making the best sweet potato casserole ever:
Ingredients for Sweet Potato Casserole
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
Method for Sweet Potato Casserole:
- 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 benefits of simply cooking the starch in the other ingredients is a sure-fire hack that will result it the best-tasting dishes for any day or adding it to your collection of Thanksgiving recipes. Also for a real show stopper, Thermodyne inspired dessert, check out this recipe: https://chefhacks.net/sous-vide-creme-brulee/