I also had to cook it quite a bit longer than the recipe called for. A couple people thought it was too sweet - I didn't find that at all, but I did use more potatoes than the recipe called for, so I suppose that could be the difference. It still came out perfectly and my step-father wouldn't let my mom leave without the recipe. It was a great choice! I made it almost exactly following the directions (I had 4 cups of mashed yams instead of 3 cups of sweet potatoes).
SWEET POTATO CASSEROLE RECIPE TRIAL
Reheat the casserole in the microwave until warm.I made this for Thanksgiving yesterday based on the high rating without doing a trial run first. Let it defrost in the fridge overnight, or set it on the counter to thaw for 30 minutes. In the freezer, it’ll last for as long as three months.ĭouble wrap it in plastic wrap and foil and pop it in the freezer. You can also freeze the casserole for a much longer shelf-life. Just cover it with plastic wrap, so it doesn’t absorb the flavors and odors of the other items in the fridge. Sweet potato casserole will keep well for up to three to five days in the fridge. When you’re ready to eat, let the casserole thaw to room temperature and warm in the oven, covered with foil. This is because they will toast and turn golden during the baking, so if you bake them a second time, they may burn. In that case, I recommend leaving the marshmallows off until the day you intend to eat it. However, you can make and bake the casserole, then cool and reheat on the day. This will help to prevent it from becoming weepy. One option is to prep everything and then build the casserole on the day. That’s one more item you can check off your to-do list. So, if there’s not enough time to make this casserole on the day of your celebrations, just prepare it up to two days ahead of time. Either prep everything and store it separately (including pre-cooking and mashing the potatoes) or make and bake the dish – without the marshmallows – then cover and refrigerate once cooled.īusy holidays call for simple yet party-worthy recipes that can be made in advance! Sweet potato casserole can be made ahead of time, up to two days before you intend to serve it. The layers need this time to set, otherwise, it’ll be too runny.Ĭan You Make Sweet Potato Casserole Ahead of Time?
The skins will peel off more easily once cooked. You don’t need to peel the potatoes before cooking.Don’t overcook them or they’ll be too mushy. You’ll know they’re done when they’re fork-tender. Slice the sweet potatoes into cubes for faster cooking.It only takes 10 minutes and you won’t believe the difference it makes! Toast the pecans to bring out their flavor.Just one hour at 400 degrees Fahrenheit is all it takes. It’s totally up to you, but I find that roasting gives the spuds more flavor. Paula Deen’s recipe requires “cooking” the sweet potatoes, which means you can either boil or roast them.Naturally, if you use the latter, there’s no need to cook them beforehand. I like to use fresh sweet potatoes here, but canned yams will do as well.And aren’t those exactly the things we want in a recipe? Tips & Tricks I mean, how can anyone resist the cozy combination of mashed sweet potatoes, brown sugar, cinnamon, toasted pecans, and marshmallows?īesides the delectable flavors and textures, it also requires simple ingredients and is a breeze to make. So much so you’ll have to remind your friends and family that they need to share!
This sweet-savory dessert-side is a show-stopper. Sweet potato casserole is always a hit, but if you want the best, it has to be this Paula Deen copycat recipe. Instead, just enjoy all the mouthwatering components in one bite. Or perhaps it’s the toasted on the outside and fluffy on the inside marshmallow topping?įortunately, there’s no need to pick a favorite. Is it the sweet and silky mashed sweet potatoes or the crunchy pecans? And with this tasty dish, it’s hard to decide which layer to love the most.
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