Beef Tagine with Sweet Potatoes Recipe (2024)

FAQs

How do you thicken a sweet potato casserole? ›

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.

Sweet potatoes are an incredibly large and dense vegetable, in their raw state, which means they take forever to fully cook. When the sweet potatoes are halved, the baking time is dramatically reduced.

According to the experts at the North Carolina Sweet Potato Commission, sweet potatoes shouldn't be kept in the fridge because exposure to cold temperatures "will produce a hard center and unpleasant taste." Instead, keep sweet potatoes at room temperature, in a cool, dry, and well-ventilated place.

Add more potato and no liquid also you could use potato flakes to thicken them to the texture you like. Either with plain(all purpose) flour or cornflour mixed in milk to disolve first themn poured in ( not too much liquid just enough to disolve the powder).

If your sweet potato casserole turned out “watery”, its usually because you forgot to add eggs; you didn't let your casserole have enough time to set up after baking or you used fresh sweet potatoes and didn't boil them long enough before mashing.

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.

In other words… do sweet potatoes need parboiling before roasting? Absolutely not. While many might choose to parboil the sweet potatoes before cooking for a shorter cooking time, we advise against it. Roasting sweet potatoes bring out their caramelized flavor yet leave the inside soft and custardy.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

Slow-roasting the sweet potatoes activates endogenous enzymes that bring out their natural sweetness.

Selection and storage tips: Choose firm, small- to medium-sized potatoes with smooth skin. Avoid cracks, soft spots and blemishes. Choose sweet potatoes with a bright, uniform color. Store them in a cool, dark, dry place for use within two to three weeks or at room temperature for up to a week.

When should you not eat sweet potatoes? ›

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

Bake, don't boil

Baking sweet potatoes caramelizes their natural sugars, especially when done whole. It intensifies their flavor and creates a richer taste compared to boiling, which can result in a watered-down, bland flavor.

Can You Eat Raw Sweet Potatoes? It's possible to eat sweet potatoes raw (and many people do), but be aware that they're harder to digest. Additionally, some of the nutrients and starches only emerge after sweet potatoes have been cooked.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. For what it's worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it's safe for gluten-free diets.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

If you've already cooked your casserole and find out it's too dry, another easy fix is to warm some broth and then pour it over the top of your casserole. Cover the dish with aluminum foil to prevent the liquid from evaporating and wait for 10 minutes or so before serving.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.