When you’re ready to serve it, take it out of the fridge, cover with foil, and warm it in the oven. If you bake the casserole ahead of time, let it set to room temperature and cover with plastic wrap before you refrigerate.As for the topping, let it warm to room temperature before adding to the sweet potato mixture and baking. You can also heat it for 15 minutes in the oven first because cold sweet potatoes take longer to bake. Take the sweet potato mixture out of the fridge 30 minutes before baking.Place them in separate bowls and cover them in plastic wrap. If you refrigerate before baking, do not combine the sweet potato and topping mixtures yet.Here are a few things you need to remember: You can either bake the casserole ahead of time or prepare the mixtures (sweet potato and topping), refrigerate, and bake when ready. You can prepare it as early as two days in advance and cross it out of your to-do list early on. Preparing side dishes ahead of time cuts down so much preparation time on the day of your party.Īnd that’s precisely why I love making sweet potato casserole so much. Hosting a Thanksgiving party can be tiresome and time-consuming, so you’ll need all the help you can get. Don’t worry, the casserole will still be warm enough by then.Ĭan You Make Sweet Potato Casserole Ahead of Time? A good 10-20 minutes should do the trick. Apart from the sweet potato mixture, the topping also needs a few minutes to dry out to have that wonderful crunch. If you do not have toasted pecans, almonds and pumpkin seeds are great substitutes! It’s what elevates the casserole into a fabulous Thanksgiving side dish. Since sweet potatoes are naturally sweet, you won’t need much sugar to sweeten the dish further. Avoid using the food processor when mashing the sweet potatoes. You won’t want your casserole to be way too mushy because it won’t hold together well. Avoid any mishaps by following these guidelines: While sweet potato casserole is easy to make, it’s also possible to mess it up. Pumpkin pie spice also adds a wonderful flavor to the casserole.Take the casserole out of the oven and top the other half with mallows. Can’t choose between mallows and streusel? Why not top them both ways? Top half of the casserole with streusel and bake for 15 minutes.Want a marshmallow instead of a streusel topping? Simple! Just top it with a layer of mini-mallows and bake in the oven for 25 minutes.If you want a crumble topping, use cold instead of softened butter.Top the casserole with toasted coconut flairs for a tropical flair!.Instead of baking, you can roast the sweet potatoes to bring out their natural sugars.To give them a mushier consistency, boil them in the syrup for a few minutes, then drain. You can use canned sweet potatoes or yams for this recipe as well.While sweet potatoes are the star of this recipe, you can also use yams as an alternative.Bring out the flavor of the pecans by toasting them for a few minutes in the oven.If you want some texture in your potatoes, use a potato masher or a fork to mash them.Pop it in the oven at 325 degrees F for 30 minutes, or until the topping turns slightly brown.Sprinkle the topping generously over the sweet potato mixture.Add 6 tablespoons of softened butter and mix until you get a coarse mixture. Combine 1 cup of brown sugar and 2/3 cup of all-purpose flour in a bowl.Mix ingredients until smooth and pour into a baking dish.Next, combine baked and peeled sweet potatoes with:.
#SWEET POTATO CASSEROLE SKIN#
No need to peel them beforehand, because the skin will peel off more easily once they’re baked. Just pop three medium-sized sweet potatoes in the oven for one hour. You’ll need baked sweet potatoes for this recipe because baking will keep more flavor than boiling.Sweet Potato Casserole is healthy, delicious, and best of all, easy to make. What could go wrong? It’s sweet, savory, nutritious, and affordable! It’s the perfect side dish to go with your scrumptious turkey dinner.
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