![]() Because everyone should be able to join in and feast, right? Since sweet potatoes are naturally sweet, and a typical recipe for this casserole tends to be loaded with ingredients such butter and milk, I wanted to create a gluten-free and dairy-free version that even Celiacs and those with gluten allergies and lactose intolerances can also enjoy. Whatever category you put it in, you definitely want to have it at your holiday dinner this Thanksgiving and holiday season. There are also those who consider is a bit of both. However, there are many who deem it a sweet side dish to be served alongside mains and other sides. The big question is: Is it a side dish or a dessert? That’s kind of debatable.ĭue to the sweetness of the casserole and the ingredients used, which are very similar to the popular sweet potato pie dessert, a large number of people consider it a dessert (especially when it has a marshmallow topping), and serve it alongside pecan pie. Oozing with all the flavors associated with fall and thanksgiving, sweet potato casserole is a must-have holiday favorite at your Thanksgiving table. If it sounds decadent, it’s because it definitely is. Is Sweet Potato Casserole a Dessert or a Side Dish? This classic side dish is almost always served at the holiday table during Thanksgiving day (and sometimes Christmas), and anytime you think of Thanksgiving, you can be assured that this casserole isn’t too far away. The sweet potato casserole originated from the South of the United States, and it is basically a casserole that has a filling which includes cooked and mashed creamy sweet potatoes, milk, eggs, butter, vanilla and some kind of sweetener, and then topped with a crunch pecan streusel topping. I’ll make sweet potato casserole, a no-fail option that can be easily made gluten-free and dairy-free and still taste like it should. ![]() I start making a mental list – crossing off each option that seems a little too difficult or time consuming, or that I’m not sure will work for everyone (even if they’re not on any special diet and can eat both gluten and dairy).Īnd then…the light bulb moment strikes me. We can order in a Turkey (or someone else can make it), but what about a side dish? Starters are usually easy – I’ve got my charcuterie board act all down pat, so I know I can whip that up easily. What I’m terrified of is planning the dinner menu (yes, even with a food blog it still feels daunting). Hey, I’m even happy to stay up way later than my Cinderella bedtime because these gatherings are totally worth it. I’m ecstatic that we can actually sit down at the same table and catch up on all the IRL conversations we’ve missed out on this year. I’m thrilled that we’ll be able to hug family and friends in person after a whole year of Zoom calls and Whatsapp voice messages. It’s the special month – Juan’s birthday, my birthday, and then of course, the biggest holiday of the year: Thanksgiving. Whatever else you do, please try the baked, not boiled, approach to these wonderful tubers.You consent to receiving our emails. Just a personal preference, but I try to avoid getting mixers, food processor and blenders involved in preparation unless there's a big job to do, or the results would be better. I also would never use a food processor for this small amount of topping - too much clean up when a fork will do the job in about 1 minute. For easy preparation and clean-up, don't bother with using an electric mixer to whip the potatoes - just mash them and stir briskly. When I have them, I add 1/2 cup raisins to the potato mixture as well. I also added 1/4 cup brown sugar and 1/2 teaspoon cinnamon to the potato mixture. Remove the cooked pulp from the shells and proceed with the recipe. The sugar just under the skin caramelizes and adds a wonderful, earthy flavor to the rich taste. I always bake unpeeled sweet potatoes for a casserole instead of peeling and boiling them - can be done ahead an kept at room temperature for a couple of hours. This is a good way to present sweet potatoes and the base recipe has many variations.
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