Loaded Sweet Potato Casserole
Swapping out russets for sweet potatoes in a gratin? Not so fast. We had a better idea.
Why This Recipe Works
The texture of sweet potatoes goes from raw to falling apart mysteriously quickly when cooked. To make sure ours were tender but not mushy, we precooked them in the microwave—just a few minutes in the zapper did the trick. We also tossed the slices with some smoked paprika and garlic powder before microwaving them to give them a flavor boost. And rather than rely on the traditional gratin ingredients for this dish (they didn’t jive with the potatoes’ sweetness), we loaded this casserole with flavor-packed, more compatible ingredients: sharp cheddar cheese, crumbled crispy bacon, sour cream, and scallions.
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