Side Dishes > Southern > Sweet Potato > Sweet Potato Casseroles

Steen's Cane Syrup Sweet Potato Casserole Recipe

Ingredients with Measurements:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup Steen's cane syrup
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten

Special equipment needed:
- Large pot
- Mixing bowl
- Hand mixer or stand mixer
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large pot, boil the sweet potato cubes until they are tender, about 15-20 minutes. Drain and mash the sweet potatoes in a mixing bowl.

3. Add the Steen's cane syrup, melted butter, brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix well with a hand mixer or stand mixer.

4. Add the lightly beaten eggs to the sweet potato mixture and mix until well combined.

5. Pour the sweet potato mixture into a 9x13 inch baking dish and smooth the top with a spatula.

6. Bake for 30-35 minutes, or until the top is golden brown and the casserole is set.

7. Let the casserole cool for 5-10 minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings

Nutritional information:
Calories: 270
Fat: 10g
Carbohydrates: 44g
Protein: 3g
Sodium: 160mg
Sugar: 28g

Substitutions for ingredients:
- Maple syrup or honey can be used instead of Steen's cane syrup.
- Margarine or coconut oil can be used instead of unsalted butter.
- Coconut sugar or granulated sugar can be used instead of brown sugar.
- Half-and-half or whole milk can be used instead of heavy cream.

Variations:
- Add chopped pecans or walnuts to the sweet potato mixture for added crunch.
- Top the casserole with marshmallows before baking for a classic sweet potato casserole.
- Use pumpkin pie spice instead of ground cinnamon and nutmeg for a different flavor profile.

Tips and tricks:
- Make sure to mash the sweet potatoes well to avoid lumps in the casserole.
- Use a hand mixer or stand mixer to ensure the sweet potato mixture is well combined.
- Let the casserole cool for a few minutes before serving to allow it to set.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the casserole in the microwave or oven until warmed through.

Presentation ideas:
Serve the casserole in a decorative baking dish or on a serving platter.

Garnishes:
Sprinkle chopped pecans or walnuts on top of the casserole before serving.

Pairings:
This sweet potato casserole pairs well with roasted turkey, ham, or chicken.

Suggested side dishes:
Serve this sweet potato casserole with green beans, roasted vegetables, or a side salad.

Troubleshooting advice:
- If the casserole is too dry, add a splash of milk or cream to the sweet potato mixture before baking.
- If the casserole is too wet, bake it for an additional 5-10 minutes to allow it to set.

Food safety advice:
Make sure to cook the sweet potatoes until they are tender and the casserole is set before serving.

Food history:
Steen's cane syrup is a Louisiana staple that has been produced since 1910. It is made from pure cane juice and has a rich, molasses-like flavor.

Flavor profiles:
This sweet potato casserole has a sweet and creamy flavor with hints of cinnamon and nutmeg.

Serving suggestions:
Serve this sweet potato casserole as a side dish for Thanksgiving or Christmas dinner.

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Taste: Sweet, Savory, Creamy, Buttery, Nutty, Caramelized